facebook share image   twitter share image   pinterest share image   E-Mail share image

Mashed-Potato Cakes with Olives and Capers image

Categories     Cake     Olive     Potato     Side     Sauté     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cakes, serving 2

Number Of Ingredients 7

a 1/2-pound russet (baking) potato
1 teaspoon drained bottled capers, chopped fine
4 Kalamata or other brine-cured black olives, chopped fine
1 large egg, beaten lightly
1/3 cup dry bread crumbs
1/4 cup vegetable oil
lemon wedges as an accompaniment


  • Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender. Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste. Scoop the mixture by 1/4-cup measures, form the scoops into 1/2-inch-thick cakes, and coat the cakes with the bread crumbs. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the cakes, turning them once, for 4 minutes, or until they are golden. Serve the cakes with the lemon.

There are no comments yet!