Kosta's Potato Cakes for Caviar
Ingredients:
2 large Yukon
Gold potatoes - Boiled yet still firm
1 egg
2 tbsp. of flour
1 tsp.
of baking soda
2 tbsp. of softened butter
salt and pepper to taste
2 tbsp. of parmesan cheese
2 tbsp. of canola or olive oil
Method:
Preheat oven to 375 F.
Let potatoes cool after boiling. While they are cooling, lightly beat the egg into a mixing bowl.
Grate the potatoes into the mixing bowl with the egg and season to taste with salt and pepper.
Add the flour and baking soda and mix.
Then add the softened butter and parmesan. Mix well.
Let the mixture stand for half an hour.
Spread one tbsp. of the oil over a sheet of parchment paper on the baking tray. Use the remaining oil to coat your fingers as this will prevent the mixture from sticking to your hands.
Scoop the mixture into 1 tbsp. sized round balls. Flatten these out to 1/8 thick cakes and place on the oiled parchment paper.
Bake at 375 F for 15 minutes.
Turn them over and continue baking for another 15-20 minutes or until golden brown.
Let them cool
and serve with the suggested accompaniments below. Accompaniments:
Thinly sliced chives 1/4 cup minced white onion 1 boiled egg finely
diced 1/2 cup of sour cream 150 grams of salmon caviar.
Another original mouth-watering recipe from Kosta the Fishmonger ... for you to savour!
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.