Mashed-Potato Cakes with Olives and Capers

[Guest guest]

Mashed-Potato Cakes with Olives and Capers

 

1 1/2 lb. russet potato

1 teaspoon drained bottled capers, chopped fine

4 kalamata or other brine cured black olives, chopped fine

1 large egg, beaten lightly

1/3 cup dry bread crumbs

1/4 cup vegetable oil

lemon wedges as an accompaniment

 

Peel the potato, cut it into 3/4 inch pieces, and on a rack in a

saucepan steam it over boiling water, covered, for 8 to 10 minutes, or

until it is very tender. Let the potato cool for 5 minutes, in a bowl

mash it, and stir in the capers, the olives, the egg, and salt and

pepper to taste. Scoop the mixture by l/4-cup measures, form the

scoops into l/2-inch-thick cakes, and coat the cakes with the bread

crumbs. In a large heavy skillet heat the oil over moderately high

heat until it is hot, but not smoking, and in it sauté the cakes,

turning them once, for 4 minutes, or until they are golden. Serve the

cakes with the lemon. serves 2.