Potato & Parmesan Cakes – GCC Menu#16
Out of the three choices we had for the Gutsy Cooks Club menu #16, the Potato & Parmesan Cakes were the most appealing.
Okay…that’s a lie.
The Profiteroles were also appealing, but lack of time (and a bit of laziness & intimidation) got the best of us :-).
The Potato & Parmesan Cakes were simple enough to make, but a bit on the bland side as far as ingredients went, so after boiling and mashing (I don’t own a potato ricer) the potatoes, I elected to add a few of the following extras:
- Onion & garlic (finely chopped)
- Fresh parsley & oregano
- Crushed red pepper
- Virgin olive oil
After mixing the potatoes, parmesan, egg yolk, salt and pepper and above mentioned additions, I made little cakes and placed them on a parchment lined baking sheet.
Baked at 450° until they had this beautiful golden brown color, approximately 25 minutes.
Sam and I thought they were really tasty!
We liked the crispness without having to fry them and adding the red pepper flakes offered a nice little kick. We also like the diversity of these potato cakes and how they can be used as a backdrop to a whole range of ingredients.
Ladies and Gentlemen…this concludes this week’s Edible Adventure.
“Pray for peace and grace and spiritual food, For wisdom and guidance, for all these are good, but don’t forget the potatoes.” John Tyler Pettee, ‘Prayer and Potatoes’