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Receta Andouille Potato Cakes With Fresh Corn And Tomato Salsa
by Global Cookbook

Andouille Potato Cakes With Fresh Corn And Tomato Salsa
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  Raciónes: 6

Ingredientes

  • 1/2 c. blanched corn
  • 4 x ripe Italian plum tomatoes peeled, seeded, and diced
  • 1/2 c. chopped onions
  • 1 tsp chopped jalapeno peppers
  • 2 Tbsp. minced fresh cilantro
  • 1 Tbsp. freshly-squeezed lime juice
  • 1 tsp freshly-squeezed lemon juice Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. minced onions
  • 1/4 c. minced celery
  • 2 1/2 lb white potatoes peeled and diced
  • 1 Tbsp. minced garlic plus
  • 2 tsp minced garlic
  • 3 c. water Salt to taste Freshly-grnd black pepper to taste
  • 1/2 lb Andouille sausage
  • 1 Tbsp. finely-minced parsley
  • 1/2 c. heavy cream
  • 1 c. all-purpose flour Creole Seasoning to taste
  • 3 x Large eggs
  • 2 c. fine dry bread crumbs

Direcciones

  1. 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.
  2. For the Andouille Potato Cakes: Preheat the fryer. In a saucepan, combine the onions, celery, potatoes, 2 tsp. garlic and water. Season with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook till the potatoes are fork tender, about 10 to 12 min.
  3. In a large saute/fry pan, brown the sausage, about 6 to 8 min. Remove and drain on paper towels. Set aside.
  4. Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add in the sausage, parsley, remaining Tbsp. of garlic, 1 egg and cream. Using a hand held masher, mash mix till thoroughly blended. Season with salt and pepper. Cold the mix completely. Form the mix into a log, 1-inch thick. Cut the log into 2-inch pcs.
  5. In a small mixing bowl, add in the flour and season with Creole seasoning. In another small mixing bowl, whisk the remaining 2 Large eggs and 2 Tbsp. lowfat milk together. Season the mix with salt and pepper. In a third mixing bowl, add in the bread crumbs and season with Creole seasoning.
  6. 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 till golden, about 3 to 4 min, turning often for even browning.
  7. 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.
  8. This recipe yields 6 servings.