cateory: specialty
Andouille Potato Cakes With Fresh Corn And Tomato Salsa
Reviews: 198
Ingredients:
- 1/2 Cup Blanched corn
- 4 Ripe Italian plum tomatoes; peeled, seeded and diced
- 1/2 Cup Minced onions
- 1 Teaspoon Minced jalapeno peppers
- 2 Tablespoon Chopped fresh cilantro
- 1 Tablespoon Freshly squeezed lime juice
- 1 Teaspoon Freshly squeezed lemon juice
- Salt
- Freshly ground pepper
- ANDOUILLE POTATO CAKES
- 1/2 Cup Chopped onions
- 1/4 Cup Chopped celery
- 2 1/2 Pound White potatoes; peeled and diced
- 1 Tablespoon Plus 2 teaspoons chopped garlic
- 3 Cup Water
- Salt
- Freshly ground pepper
- 1/2 Pound Andouille sausage
- 1 Tablespoon Finely chopped parsley
- 1/2 Cup Heavy cream
- 1 Cup All purpose flour
- Creole seasoning
- 3 Eggs
- 2 Cup Fine dried bread crumbs
- SALSA
How to make
Andouille Potato Cakes With Fresh Corn And Tomato Salsa
Andouille Potato Cakes With Fresh Corn And Tomato Salsa
- For the salsa:
- Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and lemon juice. Mix well.
- Season the salsa with salt and pepper. Set the salsa aside.
- For the Andouille Potato Cakes:
- Preheat the fryer.
- In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic and water. Season with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10 to 12 minutes.
- In a large saute pan, brown the sausage, about 6 to 8 minutes. Remove and drain on paper towels. Set aside.
- Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the sausage, parsley, remaining tablespoon of garlic, 1 egg and cream. Using a hand held masher, mash mixer until thoroughly blended. Season with salt and pepper. Cool the mixture completely. Form the mixture into a log, 1−inch thick. Cut the log into 2−inch pieces.
- In a small mixing bowl, add the flour and season with Creole seasoning. In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk together. Season the mixture with salt and pepper. In a third mixing bowl, add the bread crumbs and season with Creole seasoning.
- Dredge the potato cakes in seasoned flour, coating completely. Dip each cake in the egg wash, allowing the excess to drip off.
- Dredge the cakes in the seasoned bread crumbs, coating completely.
- Fry the cakes until golden brown, about 3 to 4 minutes, turning often for even browning.
- Remove the cakes from the oil and drain on paper towels. Season the cakes with Creole seasoning.
- Place 2 cakes in the center of each plate and spoon some salsa over the cakes.
- Yield: 6 servings
Comments for
Andouille Potato Cakes With Fresh Corn And Tomato Salsa
Andouille Potato Cakes With Fresh Corn And Tomato Salsa
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