Oh potatoes, let us count the ways we love you…
Total Time: 45 minutes
Servings: 6
Ingredients:
For the Cakes
- 4 medium Russet Potatoes
- 1 cup Frozen Peas, thawed
- 2 Tbsp Butter, divided
- 2 Tbsp Parsley, chopped
- Salt & Pepper
- 1 Tbsp Dijon Mustard
- 3 Eggs, beaten
- 4 Tbsp Flour
- 1 cup Panko bread crumbs
For the Sauce
- ½ cup Mayonnaise
- 1 Tbsp Dijon Mustard
- 1 tsp Paprika
- 2 Tbsp sweet Gherkins, chopped
- 1 Tbsp Capers, minced
- Squeeze of Lemon juice
Chef's Tip
DO NOT SKIP THE SAUCE, IT IS INCREDIBLE!
Directions:
- Bring a pot of salted water to the boil.
- Peel the potatoes and add to the water, cook until tender.
- Drain the potatoes well and allow to steam for 5 minutes to remove excess moisture.
- Put the potatoes in a mixer and beat for 30 seconds to remove lumps. (You could also do this step with a big spoon and some arm power.) Then add the peas, parsley, 1 tbsp butter, salt, pepper, and mustard. The mixture should be firm and easily molded.
- Preheat a grill or oven to 375˚F and soak the planks in hot water for at least 15 minutes.
- Melt the remaining butter and combine well with the panko breadcrumbs.
- Set up a breading station with 1 bowl each of flour, beaten egg, and breadcrumbs.
- Start breading by placing each potato cake in the flour, then egg, then breadcrumbs.
- Set the cakes on the planks and cook for 20 minutes or until golden and heated through.
- While the potato cakes cook, make the sauce by combining all ingredients.
- Serve with the sauce.
*Keep a spray bottle of water handy in case of flare-ups.
Used in this recipe:
