| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Italian |
Emlive09 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Blanched corn |
| 4 |
|
Ripe Italian plum tomatoes; peeled, seeded and |
|
|
; diced |
| 1/2 |
c |
Minced onions |
| 1 |
ts |
Minced jalapeno peppers |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
tb |
Freshly squeezed lime juice |
| 1 |
ts |
Freshly squeezed lemon juice |
|
|
Salt |
|
|
Freshly ground pepper |
| 1/2 |
c |
Chopped onions |
| 1/4 |
c |
Chopped celery |
| 2 1/2 |
lb |
White potatoes; peeled and diced |
| 1 |
tb |
Plus 2 teaspoons chopped garlic |
| 3 |
c |
Water |
|
|
Salt |
|
|
Freshly ground pepper |
| 1/2 |
lb |
Andouille sausage |
| 1 |
tb |
Finely chopped parsley |
| 1/2 |
c |
Heavy cream |
| 1 |
c |
All purpose flour |
|
|
Creole seasoning |
| 3 |
|
Eggs |
| 2 |
c |
Fine dried bread crumbs |
INSTRUCTIONS
FOR THE SALSA
FOR THE ANDOUILLE POTATO CAK
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.
For the Andouille Potato Cakes:
Preheat the fryer.
In a saucepan, combine the onions, celery, potatoes, 2 teaspoons
garlic and water. Season with salt and pepper. Bring the liquid to a
boil. Reduce to a simmer and cook until the potatoes are fork tender,
about 10 to 12 minutes.
In a large saute pan, brown the sausage, about 6 to 8 minutes. Remove
and drain on paper towels. Set aside.
Remove the potatoes from the heat and drain. Turn the potatoes into a
mixing bowl. Add the sausage, parsley, remaining tablespoon of
garlic, 1 egg and cream. Using a hand held masher, mash mixer until
thoroughly blended. Season with salt and pepper. Cool the mixture
completely. Form the mixture into a log, 1-inch thick. Cut the log
into 2-inch pieces.
In a small mixing bowl, add the flour and season with Creole
seasoning. In another small mixing bowl, whisk the remaining 2 eggs
and 2 tablespoons milk together. Season the mixture with salt and
pepper. In a third mixing bowl, add the bread crumbs and season with
Creole seasoning. 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 until golden brown, about 3 to 4 minutes,
turning often for even browning. 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.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1346 Calories (kcal); 58g Total Fat; (38% calories from
fat); 39g Protein; 173g Carbohydrate; 724mg Cholesterol; 316mg Sodium
Food Exchanges: 9 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C43
Converted by MM_Buster v2.0n.
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