Yields
4 servings
Recipe courtesy of Michael Picken, Executive Chef, Sheraton Centre Toronto.
Yield is 4 servings.
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ingredients
1
lb(s) fingerling potatoes, steamed
5
Tbsp olive oil
½
bunch garlic chives
½
bunch green onions
Coarse salt and freshly cracked black pepper
1
Tbsp butter
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directions
Step 1
Crush the warm potatoes with the back of a fork to break them up add 1/4 cup olive oil, chopped chives and green onions.
Step 2
Season to taste.
Step 3
Divide the mixture among four 2 1/2-inch ring moulds or you can substitute a cleaned out can of tuna that is about the same size. Gently pack the potato mixture into the moulds.
Step 4
Heat the remaining 1 tbsp. olive oil and the butter in a large sauté pan and add the ring moulds.
Step 5
Cook the potato cakes for about 2 to 3 minutes per side or until browned and heated through.
Step 6
Unmould the cakes and serve.
Step 7
Serve with Roasted Pork Tenderloins with Apricot, Sage and Brioche (see separate recipe).