Chive Potato Cakes

By franny-2

A great afternoon alternative to potatoes, these cakes can be made ahead and reheated in a 350ºF (180ºC) oven for 20 minutes.

Ingredients

• 1 lb (500 g) Yukon Gold potatoes, unpeeled
• 1 head garlic, separated into cloves, unpeeled
• 2 tbsp (25 mL) butter
• ¾ cup (175 mL) grated Pecorino cheese
• 1 egg
• ¾ cup (175 mL) chopped chives
• 2 tbsp (25 mL) vegetable oil for frying potatoes

Details

Servings 4

Preparation

Step 1

1. Add potatoes and garlic to cold water. Bring to boil, reduce heat to medium and simmer for 20 to 30 minutes or until tender. Drain well.

2. Skin potatoes and coarsely grate. Slip garlic out of its skin. Discard skin and fold garlic into potatoes along with butter, cheese, egg and chives.

3. Form mixture into 4 cakes about 1-inch (2.5-cm) thick. Heat oil in nonstick skillet and fry cakes 3 minutes a side or until a crust forms and they are heated through.