Goat Cheese Potato Cakes with Chives
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 cup
- Serves:
- 4
ingredients
- 1 lb russet potato
- 1 cup shallot, sliced (about 6 large)
- 2 cloves garlic, sliced
- 1 cup fine breadcrumbs, divided
- 3 1⁄2 ounces mild goat cheese, at room temperature
- 1⁄4 cup minced fresh chives or 1/4 cup scallion top
- 2 tablespoons olive oil
directions
- Peel potatoes and cut into 1" pieces; simmer in saucepan with the shallots and garlic for 10-15 minutes or until potatoes are tender; drain, return to pan and shake over burner until excess liquid has evaporated, about 30 seconds.
- Force potato mixture through a ricer or food mill and stir in 1/2 cup of the breadcrumbs, goat cheese, chives or scallions and salt and pepper to taste.
- Form 1/2 cup measures of the potato mixture into four 3/4" thick cakes; coat both sides of cakes with remaining 1/2 cup of breadcrumbs.
- Heat olive oil in heavy skillet over medium high heat; saute cakes, turning once, for 5 minutes on each side or until crusty and golden brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.