|2 servings||calories per servings 700||protein serving 24 g||carbs per serving 61 g||total fat per serving 40 g|
Although they can be made with mashed potatoes from the night before, it’s worth whipping up a fresh batch whenever the craving for crispy, fried potato pancakes hits. The addition of cheddar cheese, Parmesan and zesty green onion makes the cakes extra hearty and comforting, and they’re served with a colorful side of peas and carrots cooked in buttery sauce with fresh parsley and tarragon - definitely an upgrade from the peas and carrots you enjoyed as a kid, but just as tasty (even tastier!) as you remember.
|Nutrition Facts||/ Per Serving|
|Total Fat||40 g|
|Saturated Fat||19 g|
|Trans Fat||0 g|
|Total Carbohydrates||61 g|
|Dietary Fiber||15 g|
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!
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.Learn More...