Potato Artichoke Cakes PAD #313
These cakes are larger than what the recipe states. They were a vegan entree. It is really a salad plate, not a dinner plate to give you some perspective. For more recipes please visit my website at www.isimmer.com
Aritchoke and Potato Patties with Cashew butter
makes 8, 3 inch patties
1 tablespoon olive oil
1 clove minced garlic
1/2 small onion
1 14 ounce can (approx. weight) of artichoke hearts in brine, drained, chop in food processor
2 medium Yukon gold potatoes (1 pound), peeled and shredded lengthwise in food processor or by hand with grater--looking for long strips not short ones.
1/2 teaspoon salt
1/4 teaspoon dried Mediterranean oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 1/2 tablespoons fresh lemon juice
1/2 cups pureed salted cashews or 1/3 cup cashew butter
2 tablespoon bread crumbs
1 teaspoon cornstarch
1/2 cup vegetable or peanut oil
1/3 cup Crème fraîche, sour cream or soy alternative
2 tablespoon chopped fresh parsley or chives
Preheat oven to 375 °. Heat olive oil in a sauté pan over medium-high heat then add garlic and onions. Sauté vegetables until they begin to caramelize. Let the onions and garlic cool; then mix with artichoke hearts, shredded potato, salt, oregano, thyme,
basil, lemon juice, cashew butter, bread crumbs and cornstarch.
Heat peanut oil in a medium sauté pan to between 365° and 375° in temperature. Place 1/3 cup of potato mixture in the pan and spread out to a 1/2-inch in thickness. Place up to 4 patties in the pan at a time when frying. Carefully flip the patties with a metal spatula when patties begin to turn golden brown in color. Remove cakes from the oil and place on a sheet pan. Repeat this step until all the potato-artichoke mixture has been fried. Just before serving bake patties for 15 minutes then serve with a dollop of Crème fraîche or soy alternative and sprinkle of the fresh herbs.