Tonight's Side Dish

[Guest guest]

This was the side dish tonight. I cooked it in the oven. Wonderful.

 

* Exported from MasterCook *

 

Garlic Potato Cakes

 

Recipe By : Eating Well Magazine, July/August '96, p. 66

Serving Size : 8 Preparation Time :0:00

Categories : Grilling & Bbq Potatoes

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 lb red potatoes -- scrubbed & halved

12 cloves garlic -- peeled

3 tbsp cornmeal, pref. stoneground -- + more for dredge

2 tbsp fresh parsley -- chopped

1 lg egg

1 lg egg yolk

2 tbsp low-fat milk

1 tbsp olive oil + 2 tsp

salt and freshly ground black pepper -- to taste

 

Place potatoes and garlic in a large pot of salted water. Bring to a

simmer over medium heat and cook until the potatoes are just tender,

about 20 minutes. Drain and return the p otatoes (unpeeled) and garlic

to the pot. Add cornmeal and parsley and coarsely mash everything

together.

 

In a small bowl, whisk egg, egg yolk, milk and 1 tbsp of oil. Stir the

mixture into the potatoes. Season with salt and pepper. Spread the

potatoes out on a large plate, cover and refrigerate. Chill at least 1

hour or up to 4 hours.

 

Prepare a charcoal fire or preheat a gas grill (Alternatively, preheat

oven to 450°F and place rack on lower third of oven.) Form the chilled

potatoes into 16 cakes. Put about 1/4 cup cornmeal in a shallow dish;

dredge the potato cakes in the cornmeal and transfer to a tray.

 

If cooking the potato cakes on the grill, place two thicknesses of

aluminum foil on the rack. Brush the foil with the remaining 2 tsp of

oil. Set the potato cakes on the foil and cook until well-browned on

both sides, about 6 minutes per side. (If cooking potato cakes in the

oven, brush the oil on a nonstick baking sheet. Bake in the lower third

of the oven until well-browned on the bottom, about 10 minutes. Turn

over and bake until browned on the second side, about 10 minutes

longer.)

 

Makes 16 cakes, serving 8.

 

Nutritional information per serving: 185 calories; 4g protein; 4g fat;

0.9g sat fat; 33g carbo; 20mg sodium; 53mg chol; 3g fiber.

 

- - - - - - - - - - - - - - - - - -

 

RisaG