The best delicious Oven Baked Potato Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Oven Baked Potato Cakes recipe today!
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4 md Yukon Gold Potatoes
1 ts Olive Oil
2 Cloves Garlic, Minced
1/2 sm Onion, Cut Into 1/4 Inch
-Dice
1/2 Red Bell Pepper,Cut Into
-1/4 Inch Dice
1 Celery Stalk, Peeled To
-Remove Strings,
Cut Into 1/4 Inch Dice
2 Tbls Homemade Or Low Sodium
Chicken Stock, Skimmed Of
-Fat
1/2 c Skim Milk
2 Tbls Roughly Chopped Fresh
-Thyme, Plus
Sprigs For Garnish
1 ts Salt
1/8 ts Freshly Ground Black Pepper
1/8 ts Cayenne Pepper
2 lg Egg Whites
3/4 c Plain Bread Crumbs, Toasted
2 Tbls Vegetable Ol
Sweet Red Pepper Sauce
(Recipe Follows)
Place potatoes in small stockpot, cover with water, and bring to a boil.
Reduce heat to medium high, gently boil until tender, 40 to 45 minutes.
Drain in a colander. Using a towel to hold potatoes, peel while still hot.
Pass potatoes through a potato ricer or a food mill into a large bowl. Heat
oven to 450F. Meanwhile, heat olive oil in skillet over medium low heat.
Add garlic, onions, red peppers, and celery, saute until vegetables are
translucent, about 5 minutes. Add stock, saute 1 minute more. Add
vegetable mixture to potatoes along with milk, thyme, salt and black and
cayenne peppers. Form 1/3 cup mixture into 3 inch round cake, transfer to
plate. Repeat, making cakes with remaining mixture. In a shallow dish,
whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat
cakes in egg whites, then in bread crumbs; transfer to a baking sheet. Pour
1 tablespoon canola oil in a medium nonstick skillet, place over medium
high heat. Add half the cakes, cook until golden brown, 2 to 3 minutes on
each side. Return to baking sheet; set aside. Repeat process with remaining
tablespoon canola oil and cakes, wiping skillet with paper towel between
batches. Place cakes in oven; cook until deeply golden, about 10 minutes.
Serve with Sweet Red Pepper Sauce.
Sweet Red Pepper Sauce Makes 1 cup
1 large leek, white and light green parts only 1 teaspoon olive oil 1 red
bell pepper, stem and seeds removed, cut into chunks
1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup
homemade or low sodium canned chicken stock, skimmed of fat
Cut leeks in half lengthwise then into 1/4 inch thick slices. Place in
small bowl and cover with cold water. Let stand for 5 minutes to rid leeks
of dirt and sand. Lift out of the water and drain. Heat oil in saucepan
over medium heat. Add leeks, peppers, salt and pepper, saute for 5
minutes. Add stock, cover. Cook until vegetables are tender, about 12
minutes. Transfer vegetables to a food processor, puree. Pass puree through
fine strainer back to saucepan. To serve, warm over low heat.
Yields
1 Servings
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