The main course of my IMBB 19 meal. This dish was largely inspired by an advertisement I’ve been pining over the last several months for the Bermuda Culinary Festival in October. This ad features a thick fried cake atop a salad of shredded carrots and topped with baby greens; Mmmm more fried goodness.
I dressed my potato cakes up with caramelized shallots and caramelized onion dressing, then rolled the cakes in bread crumbs before frying. For the rest of the dish, play connect the dots with me: I love potatos with vinegar, I love vinegar with beets, I love beets with walnuts, I love walnuts with apples, I love apples with horseradish, and don’t’cha know these all go well together!
The crisp crumb coating of the potato cake contrasts nicely with the apples, which positively sing paired with the horseradish tofu-cream. This dish reminds me yet again of the magic of walnuts paired with beets. Their earthy duet is reminiscent of the sesame in the preceding dish. The hint of sweetness from the apple reminds my taste buds that there is more to come!
Crispy Potato Cake topped with Caramlized Shallots with Horseradish Cream served on top of a Sherry Vinaigrette Salad of Beets, Apples and Walnuts
This recipe is as simple as taking mashed potatoes made vegan style, adding cooked onions, then coating with bread crumbs and deep frying the patties.
- I admit, I used canned beets for this one. It ment one less thing to fiddle with and the results were great.
In a large ceramic bowl combine one standard sized can of peeled beets, run under cool water and drained, sliced and cut into strips. Add to the beets one apple sliced in strips the same size as the beets. Sprinkle with 2 Tbs of crushed toasted walnuts, and drizzle with a sprinkle of sherry vinegar, a shake of olive oil, and salt and pepper.
Horseradish Tofu Cream Garnish:
- the tofu in this topping works to further the illusion of creaminess. It also works well with the strong horseradish to simply work as a carrier for it. All that is needed is a slight touch of this on top of the potato patties.
In a dish, or blender, whirl together equal parts grated horseradish and silken tofu with a splash of lemon, a pinch of sugar and salt & pepper.
Fried Potato Patties with Horseradish Tofu Cream:
- The largest trick to this creation is in making mashed potatoes without dairy. I found the lack of butter made the potato patties very delicate pre-frying, so be stingy with the amount of liquids you add to the potatoes.
- Slice two shallots into thin rings and saute over medium heat. When the edges get golden, splash a little of your favorite fruity dry white wine in the pan to deglaze. Continue to cook till the wine is almost evaporated entirely. Set aside to cool.
- Cut up two fist sized yukon gold potatoes and boil in salted water till extremely tender. Press through a ricer of mash by hand, adding the peel for good texture and flavor. Also add:
- the cooked shallots, reserving some for garnish
- 2 Tbs of caramelized onion vineaigrette, or other favorite salad dressing
- several Tbs of soy milk to help further smooth the potatoes
- salt and pepper to taste
Set this in the refrigerator to cool, as the patties are easier to form when the mashed potatoes are cold. Once they are cold and firm, dish out with a standard ice cream scoop and place into a bed of bread crumbs. Press down into a patty shape, covering thoroughly with bread crumbs.
- In a small sauce pan, bring 1 inch of canola oil up to heat. Have it hot enough to brown a chunk of white bread in 30 seconds.
- Gently lower one potato patty at a time into the hot oil. Fry till golden and carefully flip, making both sides crispy golden brown. These patties can also be baked crisp in a 375F oven. Make sure to use fine bread crumbs if baking in the oven.
Serve atop a mound of the beet salad and topped with a dallop of tofu cream, and the reserved caramelized shallots. Crown with a couple snips of green onion and enjoy!