Sorrel Potato Cakes

Recipe Ingredients

1 lb	454g / 16oz	Russet potatoes - peeled, and
		Cut into 2" chunks
		Salt - as needed
3 tablespoons	45ml	Butter - divided
1/4 cup	15g / 0.5oz	Minced onion
1		Garlic clove - minced
2 cups	292g / 10oz	Diced sorrel
1/2 teaspoon	2.5ml	Grated lemon peel
		Freshly-cracked black pepper - to taste
1		Egg - beaten
1 tablespoon	15ml	Water
1 cup	146g / 5.1oz	Panko bread crumbs
		= (available in Asian markets and in the
		Asian sections of well-stocked groceries)
3 tablespoons	45ml	Oil

Recipe Instructions

In a large pan, bring to a boil enough salted water to cover the potatoes. Add the potatoes and cook until tender, 15 to 20 minutes.

Drain the potatoes, then press through a ricer. Cover the potatoes and keep them warm while preparing the sorrel.

Heat 2 tablespoons of the butter in a skillet over medium heat. Add the onion and saute until tender, 3 to 4 minutes. Add the minced garlic and continue to cook for 1 minute.

Add the remaining 1 tablespoon of butter and heat until melted. Stir in the sorrel and heat until it begins to wilt, about 30 seconds to 1 minute. Stir into the potatoes. Stir in the lemon peel, cracked black pepper and salt to taste.

Shape into 10 small cakes. Combine the beaten egg with the water. Dip the cakes into egg mixture, then into the bread crumbs to coat both sides.

Heat the oil in a large skillet over medium heat. Fry the cakes until browned, 4 to 5 minutes, then turn to brown the other side, 3 to 4 minutes. Serve with smoked salmon or lox, chicken or poached eggs.

This recipe yields about 4 side dish servings (makes 10 small cakes).

Each serving: 332 calories; 50 mg. sodium; 76 mg. cholesterol; 20 grams fat; 7 grams saturated fat; 35 grams carbohydrates; 5 grams protein; 3 grams fiber.

Source:
The Los Angeles Times, 06-18-2003

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