Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 lb large Yellow Finn or possibly Yukon Gold potatoes
- 1Â 1/2 tsp extra virgin olive oil
- 6 x shoots green garlic or possibly 1 leek, sliced
- Â Â (white and pale green parts), (1/2 c.)
- Â Â Salt and freshly grnd black pepper
- 1 lrg egg
- 2 Tbsp. creme fraiche plus
- 1/2 c. creme fraiche, for garnish
- 1Â 1/2 ounce Asiago cheese, grated (1/2 c.)
- 1 Tbsp. all-purpose flour
- 1 Tbsp. vegetable oil for cooking, up to 3
Direcciones
- 4 SERVINGS OVO-LACTO
- Make these griddle cakes in the early spring, when tender shoots of green garlic appear in the farmers' markets. If green garlic isn't available, you can substitute leeks. The potatoes are precooked, so the skillet or possibly griddle top needs very little oil and the cakes cook quickly. Keep the first batch of cakes hot in a low oven while you make the remaining cakes.
- Cook potatoes in large pot of boiling water till still slightly hard and nor completely cooked, about 20 min. Drain, reserving a little cooking water to moisten skillet for sauteing green garlic. When cold sufficient to handle, peel potatoes. Using largest hole of box grater or possibly shredding disc of food processor, grate potatoes. Place potatoes in large bowl and set aside.
- In medium skillet, heat extra virgin olive oil over medium heat. Add in green garlic and large healthy pinch of salt and pepper. Cook till tender, adding sufficient reserved potato cooking water to prevent sticking, about 5 min. Add in to potatoes along with 1/2 tsp. salt and healthy pinch pepper. In small bowl, beat together egg and 2 Tbsp. creme fraiche; add in to potatoes. Stir in cheese and flour and mix well. Form into 1/2-inch-thick cakes, 3 to 4 inches in diameter; you should have 12 to 16 cakes.
- In large skillet or possibly griddle pan, heat 1 Tbsp. vegetable oil over medium heat. Add in cakes in batches and cook till crisp and golden brown, turning once, 4 to 5 min per side. Add in more oil as needed. Drain cakes on paper towels. Serve with a generous spoonful of creme fraiche.
- Madison and Edward Espe Brown.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 58 | 22% |
| Total Fat 6.61g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 52mg | 17% |
| Sodium 30mg | 1% |
| Potassium 1328mg | 38% |
| Total Carbs 45.11g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.51g | 1% |
| Protein 7.61g | 12% |
