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Andouille Potato Cakes With Fresh Corn And Tomato
Salsa
SALSA
1
4
1
1
2
1
1
/2 Cup Blanched corn
Ripe Italian plum tomatoes; peeled, seeded and diced
/2 Cup Minced onions
Teaspoon Minced jalapeno peppers
Tablespoon Chopped fresh cilantro
Tablespoon Freshly squeezed lime juice
Teaspoon Freshly squeezed lemon juice
Salt
Freshly ground pepper
ANDOUILLE POTATO CAKES
1
1
2
1
3
/2 Cup Chopped onions
/4 Cup Chopped celery
1/2 Pound White potatoes; peeled and diced
Tablespoon Plus 2 teaspoons chopped garlic
Cup Water
Salt
Freshly ground pepper
1
1
1
1
/2 Pound Andouille sausage
Tablespoon Finely chopped parsley
/2 Cup Heavy cream
Cup All purpose flour
Creole seasoning
3
2
Eggs
Cup Fine dried bread crumbs
For the salsa:
Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and
lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa
aside.
For the Andouille Potato Cakes:
Preheat the fryer.
In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic and
water. Season with salt and pepper. Bring the liquid to a boil. Reduce to a
simmer and cook until the potatoes are fork tender, about 10 to 12 minutes.
In a large saute pan, brown the sausage, about 6 to 8 minutes. Remove and
drain on paper towels. Set aside.
Remove the potatoes from the heat and drain. Turn the potatoes into a mixing
bowl. Add the sausage, parsley, remaining tablespoon of garlic, 1 egg and
Andouille Potato Cakes With Fresh Corn And Tomato Salsa
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