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Ingredientes
- 1 lb fingerling potatoes, steamed
- 5 Tbsp. extra virgin olive oil
- 1/2 bn garlic chives
- 1/2 bn green onions Coarse salt and freshly cracked black pepper
- 1 Tbsp. butter
Direcciones
- Crush the hot potatoes with the back of a fork to break them up add in 1/4 c. extra virgin olive oil, minced chives and green onions.
- Season to taste.
- Divide the mix among four 2 1/2-inch ring moulds or possibly you can substitute a cleaned out can of tuna which is about the same size. Gently pack the potato mix into the moulds.
- Heat the remaining 1 tbsp. extra virgin olive oil and the butter in a large saute/fry pan and add in the ring moulds.
- Cook the potato cakes for about 2 to 3 min per side or possibly till browned and heated through.
- Unmould the cakes and serve.
- Serve with Roasted Pork Tenderloins with Apricot, Sage and Brioche (see separate recipe).
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 176 | 68% |
| Total Fat 19.94g | 25% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 30mg | 1% |
| Potassium 550mg | 16% |
| Total Carbs 18.91g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.42g | 1% |
| Protein 2.39g | 4% |
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