INGREDIENTS

INSTRUCTIONS

In a saucepan combine the potatoes, peeled and cut into 1-inch  pieces,
the shallots, and the garlic with enough cold water to cover  the
mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or
until the potatoes are tender. Drain the potato mixture, return it to
the pan, and steam it over moderate heat, shaking the pan, for 30
seconds, or until any excess liquid is evaporated. Force the potato
mixture through a ricer or the medium disk of a food mill into a bowl
and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives
or scallions, and salt and pepper to taste. Form 1/2-cup measures of
the mixture into four 3/4-inch-thick cakes, transferring the potato
cakes as they are formed to a plate covered with the remaining 1/2  cup
bread crumbs, and coat the potato cakes with the crumbs.  In a large
heavy skillet heat the butter over moderately high heat  until the foam
subsides and in it saute the potato cakes, turning  them once, for 5
minutes on each side, or until they are crusty and  golden brown.
Makes 4 potato cakes.  Gourmet October 1993  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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