Ingredients
1-1/2 to 1-3/4 pounds baking potatoes, peeled and cut into 2-inch pieces
2 tablespoons unsalted butter
2 tablespoons minced fresh chives
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh dill
2 tablespoons minced fresh flat-leaf parsley
1 cup Cashel Blue cheese, or other blue cheese, crumbled
1 egg yolk
1 cup all-purpose flour
2 eggs beaten with 1/2 cup 2-percent milk
1 to 1-1/2 cups seasoned bread crumbs
1 to 1-1/2 cups canola oil
Sour cream or creme fraiche for topping, optional
Instructions
Cook the potatoes in boiling salted water for 12 to 15 minutes or until they are tender.
Drain and mash the potatoes.
In a small skillet, melt the butter over low heat. Saute the chives and garlic for 1 to 2 minutes or until soft.
Stir into the mashed potatoes.
Stir in the nutmeg, salt, pepper, dill and parsley. Remove from the heat and cool completely.
Stir in the cheese and egg yolk. The cheese should remain in lumps scattered through the potatoes.
Preheat the oven to 250 degrees F. Shape the potato mixture into 12 cakes and refrigerate for 20 minutes to firm it.
Lightly dredge each cake in the flour, then coat it with the egg-milk mixture and dredge it in the bread crumbs.
In a large skillet, heat the oil over medium-high heat. Working in batches, add the cakes to the hot oil and cook for 3 to 5 minutes on each side, or until browned. The cakes can be prepared ahead up to this point.
To serve, place the cakes on a baking sheet and reheat them in the oven for about 5 minutes. Serve with a dollop of sour cream or creme fraiche.
Yield: 12 servings
Per serving: 226 calories (53% from fat),13 grams fat (4 grams sat. fat), 21 grams carbohydrate, 6 grams protein, 434 mg sodium, 49 mg cholesterol, 88 mg calcium, 2 grams fiber
Credits
Recipe from: The New Irish Table: 75 Contemporary Recipesby Margaret M. Johnson (Chronicle Books)
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