See Also: Appetizers · Cooking Club
Appetizer Potato Cakes with Horseradish Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. These can be an appetizer, or serve with lots of greens and other vegetables for a wonderful main dish.
1/4 cup creamed horseradish
1 teaspoon lemon or lime juice
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon prepared Dijon style mustard
1/4 teaspoon sea salt
1/2 cup heavy whipping cream
1 medium sized Yukon gold potato
2 slices onion
2 tablespoons snipped fresh parsley
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons all purpose flour, or gluten free flour such as quinoa, rice, etc.
olive oil for frying
fresh chives for garnish
In a small bowl combine the horseradish, lemon or lime juice, vinegar, sugar, mustard and salt. In another bowl whip or whisk the cream to make it light and fluffy. Fold it into the other ingredients and chill until needed. Scrub but not peel the potato. cut it into quarters. Using food processor with steel chopping blade in place, chop the potato, onion, parsley, salt, pepper and flour to a fairly fine consistency, but do not let it get pureed. Heat a heavy bottomed frying pan, add the oil. Using a teaspoon, dollop in the potato mixture and press it out with the back of the spoon to make a small thin pancake. Cook gently on one side until brown, and then turn and cook to finish the browning. Remove to serving platter. repeat to finish all of them as necessary. To serve, scoop on a bit of the horseradish sauce and sprinkle with the snipped chives. Serve warm or at room temperature.
Recipe created 2014-07-29.
