MMMMM----------------FOR THE ANDOUILLE POTATO CAK--------------------- 1/2 c Chopped onions 1/4 c Chopped celery 2 1/2 lb White potatoes; peeled and -diced 1 tb Plus 2 teaspoons chopped -garlic 3 c Water Salt Freshly ground pepper 1/2 lb Andouille sausage 1 tb Finely chopped parsley 1/2 c Heavy cream 1 c All purpose flour Creole seasoning 3 Eggs 2 c Fine dried bread crumbs For the salsa: Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. For the Andouille Potato Cakes: Preheat the fryer. In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic and water. Season with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10 to 12 minutes. In a large saute pan, brown the sausage, about 6 to 8 minutes. Remove and drain on paper towels. Set aside. Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the sausage, parsley, remaining tablespoon of garlic, 1 egg and cream. Using a hand held masher, mash mixer until thoroughly blended. Season with salt and pepper. Cool the mixture completely. Form the mixture into a log, 1-inch thick. Cut the log into 2-inch pieces. In a small mixing bowl, add the flour and season with Creole seasoning. In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk together. Season the mixture with salt and pepper. In a third mixing bowl, add the bread crumbs and season with Creole seasoning. Dredge the potato cakes in seasoned flour, coating completely. Dip each cake in the egg wash, allowing the excess to drip off. Dredge the cakes in the seasoned bread crumbs, coating completely. Fry the cakes until golden brown, about 3 to 4 minutes, turning often for even browning. Remove the cakes from the oil and drain on paper towels. Season the cakes with Creole seasoning. Place 2 cakes in the center of each plate and spoon some salsa over the cakes. Yield: 6 servings Per serving: 1346 Calories (kcal); 58g Total Fat; (38% calories from fat); 39g Protein; 173g Carbohydrate; 724mg Cholesterol; 316mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C43 Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 26.5mg||1 %|
|Potassium 822.6mg||22 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 28.8g|
|Protein 4.2g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 141
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!