Serve these golden-brown cakes hot with a contrasting cool garnish.
Yield: 4-6 servings
Time: 30 minutes
Tools
- medium pot
- colander
- potato masher
- medium bowl
- frying pan or cookie sheet
- spatula
Ingredients
- 3 medium potatoes, peeled (optional) and chopped
- about ½ c olive oil, divided
- ¼ c kalamata or niçoise olives
- salt
- 2 t pepper
Directions
Boil the the potatoes until tender, then drain.
Mash with 2 T oil and the remaining ingredients, then let cool until the mixture sets.
Take about ½ cup of the mashed potatoes and form into a small cake, about an inch thick. You should be able to make 4-6 cakes.
At this point, you can either fry the cakes (as in the original recipe) or bake them (as in my photo).
Fry
- Heat a T of oil over medium-high heat.
- Carefully place a cake in the pan and fry until golden brown, about 5 minutes.
- Flip and fry the other side.
- Add another T of oil to the pan for each cake.
Bake
- Preheat oven to 375.
- Generously oil the cookie sheet.
- Place the cakes on the sheet in a single layer.
- Drizzle with the remaining oil.
- Bake for 15-20 minutes, then flip and bake another 15 minutes, until golden brown on both sides.
Serve hot, garnished with several T of chilled tomato basil relish, pesto, or red pepper coulis.
Notes
Adapted from the recipe for "Potato-black olive cakes with tomato basil relish" in Horizons: New Vegan Cuisine, by Rich Landau & Kate Jacoby (read my review).
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