The Very Best of Emeril

cream. Using a hand held masher, mash mixer until thoroughly blended. Season

with salt and pepper. Cool the mixture completely. Form the mixture into a

log, 1−inch thick. Cut the log into 2−inch pieces.

In a small mixing bowl, add the flour and season with Creole seasoning. In

another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk

together. Season the mixture with salt and pepper. In a third mixing bowl,

add the bread crumbs and season with Creole seasoning. Dredge the potato

cakes in seasoned flour, coating completely. Dip each cake in the egg wash,

allowing the excess to drip off. Dredge the cakes in the seasoned bread

crumbs, coating completely. Fry the cakes until golden brown, about 3 to 4

minutes, turning often for even browning. Remove the cakes from the oil and

drain on paper towels. Season the cakes with Creole seasoning. Place 2 cakes

in the center of each plate and spoon some salsa over the cakes.

Yield: 6 servings

Andouille Potato Cakes With Fresh Corn And Tomato Salsa

The Very Best Of Emeril