Mashed potatoes are seasoned with capers and olives, mixed with egg, formed into patties, breaded, and fried. Feel free to double the recipe.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 (1/2-pound) russet (baking) potato
- 1 teaspoon drained bottled capers, chopped fine
- 4 kalamata or other brine-cured black olives, chopped fine
- 1 large egg, beaten lightly
- 1/3 cup dry bread crumbs
- 1/4 cup vegetable oil
- Lemon wedges as an accompaniment
Preparation:
Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender.
Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste.
Scoop the mixture by 1/4-cup measures, form the scoops into 1/2-inch-thick cakes, and coat the cakes with the bread crumbs.
In a large heavy skillet heat the oil over moderately high heat until it is hot, but not smoking, and in it saute the cakes, turning them once, for 4 minutes, or until they are golden.
Serve the mashed potato cakes with the lemon.
Yield: about 4 cakes, serving 2
Recipe Source: Best of Gourmet 1991 (Conde Nast Books)
Reprinted with permission.
Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste.
Scoop the mixture by 1/4-cup measures, form the scoops into 1/2-inch-thick cakes, and coat the cakes with the bread crumbs.
In a large heavy skillet heat the oil over moderately high heat until it is hot, but not smoking, and in it saute the cakes, turning them once, for 4 minutes, or until they are golden.
Serve the mashed potato cakes with the lemon.
Yield: about 4 cakes, serving 2
Recipe Source: Best of Gourmet 1991 (Conde Nast Books)
Reprinted with permission.
