Oven baked potato cakes

1 Servings

Ingredients

Quantity Ingredient
4 mediums Yukon Gold Potatoes
1 teaspoon Olive Oil
2 Cloves Garlic, Minced
½ small Onion, Cut Into 1/4 Inch Dice
½ Red Bell Pepper,Cut Into 1/4 Inch Dice
1 Celery Stalk, Peeled To Remove Strings,
Cut Into 1/4 Inch Dice
2 Tbls Homemade Or Low Sodium
Chicken Stock, Skimmed Of Fat
½ cup Skim Milk
2 Tbls Roughly Chopped Fresh Thyme, Plus
Sprigs For Garnish
1 teaspoon Salt
⅛ teaspoon Freshly Ground Black Pepper
⅛ teaspoon Cayenne Pepper
2 larges Egg Whites
¾ cup Plain Bread Crumbs, Toasted
2 Tbls Vegetable Ol
Sweet Red Pepper Sauce
(Recipe Follows)

Directions

Place potatoes in small stockpot, cover with water, and bring to a boil.

Reduce heat to medium high, gently boil until tender, 40 to 45 minutes.

Drain in a colander. Using a towel to hold potatoes, peel while still hot.

Pass potatoes through a potato ricer or a food mill into a large bowl. Heat oven to 450F. Meanwhile, heat olive oil in skillet over medium low heat.

Add garlic, onions, red peppers, and celery, saute until vegetables are translucent, about 5 minutes. Add stock, saute 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt and black and cayenne peppers. Form ⅓ cup mixture into 3 inch round cake, transfer to plate. Repeat, making cakes with remaining mixture. In a shallow dish, whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet. Pour 1 tablespoon canola oil in a medium nonstick skillet, place over medium high heat. Add half the cakes, cook until golden brown, 2 to 3 minutes on each side. Return to baking sheet; set aside. Repeat process with remaining tablespoon canola oil and cakes, wiping skillet with paper towel between batches. Place cakes in oven; cook until deeply golden, about 10 minutes.

Serve with Sweet Red Pepper Sauce.

Sweet Red Pepper Sauce Makes 1 cup 1 large leek, white and light green parts only 1 teaspoon olive oil 1 red bell pepper, stem and seeds removed, cut into chunks ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 cup homemade or low sodium canned chicken stock, skimmed of fat Cut leeks in half lengthwise then into ¼ inch thick slices. Place in small bowl and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water and drain. Heat oil in saucepan over medium heat. Add leeks, peppers, salt and pepper, saute for 5 minutes. Add stock, cover. Cook until vegetables are tender, about 12 minutes. Transfer vegetables to a food processor, puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

Recipe By : Martha Stewart Oct. 1996 Posted to FOODWINE Digest 26 Sep 96 Date: Fri, 27 Sep 1996 10:32:06 -0400 From: Eileen & Bob Holze <beck4@...>

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