About the Dish

10 ounces Potatoes
2 cloves Garlic
1 Farm Eggs
2 ounces Green Onion
2 ounces Cheddar Cheese
1 ounce Grated Parmesan
8 ounces Spring Peas
12 ounces Carrot
3 pats Butter
1 sprig Tarragon
3 sprigs Parsley
1 Edward & Sons Low Sodium Veggie Bouillon Cube
Per Serving
Calories 700
Total Fat 40 g
Saturated Fat 19 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 1250 mg
Total Carbohydrates 61 g
Dietary Fiber 15 g
Sugar 17 g
Protein 24 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Black Lager

Black lagers are a nutty-flavored toasty cousin to regular lagers. As we know, a lager is made with bottom-fermenting yeast doing its work at colder temperatures. In this case, we use darker malts to produce a dark beer. We think you will find a dark lager a good accompaniment for cheddar potato cakes.

Southern Barrels Kick Back Black Lager

Cava - Penedes, Spain

Crisp and refreshing bubbles will reset and cleanse the palate after taking on the cheese and starch in this dish. Sparkling wines will also contrast very nicely with the meaty texture of the peas and carrots.

Naveran Cava, Penedes, Spain


MISE EN PLACE • Peel potatoes. Cut into 1/2-inch dice. • Finely chop green onion, keeping white and green parts separate. • Slice carrots at an angle. • Pick and chop tarragon and parsley leaves.
• Heat oven to 250° F. • Line a rack with paper towels. • In a saucepan, combine potato, 1 teaspoon kosher salt and enough water to cover. Place over medium-high heat. • When water boils, reduce heat to medium-low. Simmer until potato is very tender, 15-20 minutes.
While potato cooks, place a saucepan over medium-high heat. Add 1 pat butter. When butter is melted, add carrot, onion whites and garlic. Cook, stirring, until onion becomes translucent, about 1 minute.
• Add bouillon, 1 1/2 cups water and 1/4 teaspoon kosher salt. Increase heat to high. • When water boils, reduce heat. Simmer until carrot just starts to become tender, about 8 minutes.
While carrot simmers: • In a small bowl, beat egg. • Drain potato, and transfer to a bowl. Mash until smooth. • Fold in cheddar, onion greens, Parmesan and egg. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place a skillet over medium heat. Add 1/4 inch cooking oil. • When oil is hot, drop spoonfuls of batter to make 2-3 inch cakes (you will have 6-8 cakes). Do not crowd skillet. . Cook without disturbing until browned on bottom, about 3 minutes.
• Flip cakes. Cook until golden, about 3 minutes. • Transfer cakes to lined rack. Keep warm in oven
• Increase heat under vegetables to high. Add peas. Cook until peas are tender, 2-3 minutes. • Remove from heat. Stir in remaining 2 pats butter and herbs. Taste and adjust seasoning as desired with kosher salt and pepper.
Divide potato cakes and peas and carrots between 2 plates. Enjoy!