See Also: Appetizers · Vegetable Dishes
Potato Herb Cakes
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve as an appetizer, dolloped with salsa or tapenade. Just follow the basic guidelines for measurements, as you can make this with just one potato, or many.
1 medium sized Yukon gold potato
1-2 thin slices onion
1 teaspoon dried herbs, such as Herbs d Provence
1-2 tablespoons snipped fresh parsley or cilantro
1/4 teaspoon fine sea salt, or any Herbed Sea Salt
a few grindings of fresh peppercorns
2 tablespoons quinoa flour
olive oil
your choice of a topping (salsa, tapenades, sour cream, etc)
fresh chives
Scrub but do not peel the potato, Cut into quarters. Using processor with steel chopping blade in place, process the potato, onion, dried herbs, parsley or cilantro, salt, pepper and flour to a fairly fine consistency, but not pureed. Heat a good quality heavy bottomed fry pan, add the oil and heat. Using a teaspoon, dollop in the potato mixture and press it out with the back of the spoon to make a small thin "cake". Cook gently on one side until brown, and then turn and cook to finish the browning. Remove to serving platter, dollop on a bit of your choice of topping and garnish with fresh chives or green onion pieces. Serve warm or room temperature. This makes a big hit on an appetizer table, served with chilled Sauvignon Blanc or reds such as Syrah or Zinfandel.
Recipe created 2005-04-10.
