Easter: Fried Potato Cakes With Tomatoes

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* Exported from MasterCook *

 

Fried Potato Cakes With Tomatoes

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 37

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***POTATO CAKES***

4 large or 5 medium potatoes

2 eggs -- beaten, PLUS

1 egg white

2 tablespoons low-fat milk

2 tablespoons unbleached flour

1 small onion -- finely grated

2 tablespoons minced fresh parsley

salt and freshly ground pepper -- to taste

***FRIED TOMATOES***

2/3 cup cornmeal

1/4 teaspoon dried thyme

salt and freshly pound pepper -- to taste

4 large tomatoes

sliced 1/4 inch thick

 

6 to 8 servings

 

Large tomatoes aren't wonderful at this time of year, but to improve the

flavor of those hothouse tomatoes, I suggest buying them a few days in

advance, placing them in a paper bag, and storing in a cool, dry place for

2 or 3 days.

 

Cook or microwave the potatoes until they are about half done (a knife can

be inserted with some resistance). Peel and then grate them in a food

processor or on a coarse hand grater. In a mixing bowl, combine them with

the eggs, milk, flour, onion, parsley, and salt and pepper to taste. Mix

thoroughly.

 

Spray the bottom of a heavy nonstick skillet or griddle with cooking oil

spray. Spoon enough of the potato mixture onto the skillet to make 3-inch

cakes. Fry on both sides over medium heat until golden brown and

crisp. Drain on paper towels and keep warm in a covered casserole dish as

the rest are being made.

 

Combine the cornmeal and thyme and season to taste with salt and

pepper. Spray additional oil into the same skillet. Dredge the tomato

slices in the cornmeal mixture and fry over moderate heat on both sides

until the breading is golden brown. Drain on paper towels.

 

Arrange the potato cakes and tomato slices on a platter, either in

overlapping rows or on opposite sides of the platter. Serve warm.

 

Calories: 196, Carbohydrate: 38 g, Total fat: 2 g, Cholesterol: 61 g,

Protein: 6 g, Sodium: 44 mg

 

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