Jalapeno potato cakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Boiled potatoes | |
| 4 | tablespoons | Jalapeno peppers; chopped |
| 2 | Eggs | |
| 1 | Ground black pepper | |
| 1 | Salt | |
| 1 | Oil of choice | |
| 1 | Caviar, optional | |
Directions
Julienne potatoes with the skin on. Lightly beat eggs. In a mixing bowl, fold all ingredients together, pat into 5 ounce cakes. Pan saute each cake (in oil of choice) until golden brown. Serve with flavored or non-flavored sour cream and top with caviar. Contributor: Roy Olsen, from Chile Pepper Magazine Posted to MM-Recipes Digest V4 #225 by roy@... (Roy) on Aug 26, 1997
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