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Recipes: Leftover Potatoes Make Great Cakes

Check out this recipe for Dubliner Potato Cakes with Cumberland Sauce.

Cookbook author Margaret Johnson shares her recipe.

Dubliner Potato Cakes with Cumberland Sauce

Makes about 16 cakes

2 tbsp. butter

4 tbsp. chopped leeks

2 lbs. mashed potatoes

1 (7-oz) package Dubliner Cheese, grated

1 tsp. cayenne pepper

1 large egg yolk

3 tbsp. chopped parsley

salt and freshly ground pepper to taste

all-purpose flour for dredging

1 large egg beaten with 1 tablespoon water

Panko (Japanese bread crumbs) for dredging

cooking oil for frying

mixed greens for serving

1. In a large skillet over medium heat, melt the butter. Add the leeks and sauté for about 2 minutes, or until the leeks are soft but not browned.

2. In a large bowl, combine the leeks and potatoes. Stir in the grated Dubliner, cayenne, egg yolk, parsley, salt, and pepper. With your hands, pat into 16 cakes and refrigerate for about 1 hour.

3. Dredge the croquettes in the flour, egg wash, and panko and chill again for 20 minutes.

4. In a large skillet, heat the oil. Fry the cakes, turning once or twice, for about 4 minutes, or until browned. Transfer to a plate lined with paper towels. Repeat with remaining potato mixture.

5. To serve, divide the mixed greens onto serving plates and top with a potato cake. Serve the Cumberland Sauce alongside in a small ramekin.

CUMBERLAND SAUCE

2 1/2 cups port

1 (12-ounce) jar red currant jelly

3 tbsp. light brown sugar

1 tbsp. grated lemon rind

2 tbsp. grated orange rind

2/3 cup orange juice

1 1/2 tbsp. grated fresh ginger

2 tsp. dry mustard

salt and freshly ground pepper to taste

2 1/2 tbsp. cornstarch

1. In a medium saucepan over medium heat, combine 2 cups of the port, jelly, brown sugar, lemon rind, orange rind and juice, ginger, mustard, salt, and pepper. Bring to boil, stirring constantly, and then reduce heat and simmer, stirring often, for about 20 minutes, or until the mixture is slightly reduced.

2. In a small bowl, whisk together the remaining 1/2 cup port and cornstarch until smooth. Stir into the hot mixture, return to a boil, stirring constantly, and cook for 1 minute longer, or until smooth and thick. Remove from heat and cool. Cover and refrigerate for up to 1 month. Makes about 3 cups

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