|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Garlic Potato Cakes
|
|
|
|
Submitted by:
Jimmy |
|
|
Cooking these on a grill will add a nice smokey flavor that is great with all of the garlic in the cakes |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 2 1/2 pound(s) , Red Potatoes Scrubbed and Halved
- 12 large , Garlic Cloves Peeled
- 3 tablespoon(s) , Cornmeal Plus More for Dredging
- 2 tablespoon(s) , Fresh Parsley Chopped
- 1 large , Egg
- 1 large , Egg Yolk
- 2 tablespoon(s) , Low Fat Milk
- 2 tablespoon(s) , Olive Oil
- 0 to taste , Salt and Pepper
|
|
| Instructions: |
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 potatoes (unpeeled) and garlic to the pot. Add cornmeal and parsley; coarsely mash everything together.
In a small bowl, whisk egg, egg yolk, milk and 1 tablespoon 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. (Alternately, preheat oven to 450° 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 teaspoons 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. Serves 8. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|