Mashed-Potato Cakes with Olives and Capers

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Mashed-Potato Cakes with Olives and Capers

 

1 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 l/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.

Makes 2 servings.

 

 

 

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