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Potato Cakes + Red Onion Jam + Goat Cheese Cream ( Breakfast Recipes ) |
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#6
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Step 5: Now onto making the cakes: Grate up your russet potato coarsely into a large bowl, and rinse with water until the water is mostly clear. |
#7
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Step 6: Toss with a TB of lemon juice (to prevent browning), and using a tea towel or cheesecloth, wring out until most of the water is gone. Wipe out your bowl and add the potato back in. Grate in your parsnips, and add salt and pepper to taste, 2 eggs, 1/4 cup of flour, TB or so of fresh chopped parsley, and mix to combine. |
#8
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Step 7: Heat about 2 TB oil (with a high smoking point) in a high-sided s****et over medium heat. Place your mixture in a large measuring cup (I think I used a 1 cup here) so that it�s about 1/2" thick, patting the mixture down a bit with a fork or a spoon. |
#9
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Step 8: Turn out over the hot oil, flatten it with a spatula, and cook for about 1.5 minutes, until medium golden brown. Flip, and cook for another 1.5 minutes, then put on a plate lined with a paper towel to drain. (Sorry, no pictures of in-process cooking). Plate and serve with the goat cheese cream and red onion jam. |