Almond, Fennel & Potato Cakes with Winter Vegetable Slaw
Source: Recipe from Chef Greg Higgins
This delightful potato cake is crisp on the outside, tender on the inside and full of fragrant Indian seasonings. The tangy slaw and basmati rice make delicious accompaniments.
Ingredients
2 1⁄2 lb. Yukon Gold potatoes, peeled and diced 3⁄4 in.
1 lb. fennel bulb, blanched and thinly sliced
4 tbsp. fresh gingerroot, minced
1⁄2 tsp. asafetida powder, ( a garlicky Indian spice)
1⁄2 tsp. black pepper, freshly ground
1 tbsp. garam marsala
1 tsp. sesame oil
1⁄2 cup grapeseed oil
Salt and pepper, to taste
6 oz. almond slices, toasted
Winter Vegetable Slaw:
1 carrot, julienned
1 chioggia beet, julienned
1 golden beet, julienned
1 parsnip, julienned
1 turnip, julienned
2 tbsp. rice wine vinegar
1 tbsp. cumin seeds, toasted
Salt and pepper, to taste
Steps
- Boil potatoes in lightly salted water. Drain well and put potatoes through food mill.
- In a large bowl, combine potatoes with remaining ingredients except almonds. Mix well and adjust seasoning.
- Portion into 16 balls and roll in the toasted almonds. Using a spatula, flatten them into patties and place on a lightly oiled baking sheet.
- Bake in a preheated 400°F. oven until lightly browned, about 20-25 min.
- Serve two patties per person with Winter Vegetable Slaw and basmati rice pilaf if desired.
Winter Vegetable Slaw:
-
Combine vegetables. Dress with the rice wine vinegar and cumin seeds. Season to taste.