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Potato Cakes With Green Garlic And Asiago Cheese

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables	Vegetarian	New, Vegtime7	4	Servings

INGREDIENTS

2	lb	Large Yellow Finn or Yukon
		Gold potatoes
1 1/2	t	Olive oil
6		Shoots green garlic or 1
		leek sliced
		white and pale green
		parts 1/2 cups
		Salt and freshly ground
		black pepper
1		Egg
2	T	Creme fraiche plus
1/2	c	Creme fraiche, for garnish
1 1/2	oz	Asiago cheese, grated 1/2
		cup
1	T	All-purpose flour
1	T	Vegetable oil for cooking
		up to 3
		cakes.

INSTRUCTIONS

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 griddle top needs very little oil and the
cakes cook  quickly. Keep the first batch of cakes warm in a low oven
while you  make the remaining cakes.  Cook potatoes in large pot of
boiling water until still slightly firm  and nor completely cooked,
about 20 minutes. Drain, reserving a  little cooking water to moisten
skillet for sauteing green garlic.  When cool enough to handle, peel
potatoes. Using largest hole of box  grater or shredding disc of food
processor, grate potatoes. Place  potatoes in large bowl and set aside.
In medium skillet, heat olive oil over medium heat. Add green garlic
and large pinch of salt and pepper. Cook until tender, adding enough
reserved potato cooking water to prevent sticking, about 5 minutes.
Add to potatoes along with 1/2 teaspoon salt and pinch pepper. In
small bowl, beat together egg and 2 tablespoons creme fraiche; add 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
In large skillet or griddle pan, heat 1 tablespoon vegetable oil over
medium heat. Add cakes in batches and cook until crisp and golden,
turning once, 4 to 5 minutes per side. Add more oil as needed. Drain
cakes on paper towels. Serve with a generous spoonful of creme
fraiche.  Recipe excerpted from The Greens Cookbook (Bantam Books,
1987), by  Deborah Madison and Edward Espe Brown.  PER SERVING: 327
CAL.; 10G PROT.; 9G TOTAL FAT (4G SAT. FAT); 53G  CARB.; 73MG CHOL.;
463MG SOD.; 5G FIBER  Converted by MC_Buster.  By Kathleen
<schuller@ix.netcom.com> on May 09, 1999.  Recipe by: Vegetarian Times
Magazine, May 1999, page 41  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 226 Calories From Fat: 178 Total Fat: 20.1g Cholesterol: 89.4mg Sodium: 241.4mg Potassium: 101.9mg Carbohydrates: 6.3g Fiber: <1g Sugar: <1g Protein: 5.7g