Potato and Polenta Cakes With Artichoke Puree

“I'm making this to go along with some veal tonight. The recipe comes from Australian Women's Weekly.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes until tender, drain, mash roughly.
  2. Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
  3. Shape potato mixture into 6 patties.
  4. Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
  5. Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
  6. Top potato cakes with extra salsa, artichoke puree and salam strips.
  7. *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.

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