Photo: David Holifield
Potato Caraway Cakes
12 ingredients
Serves 4.
openrecipes
In this recipe from Chef Bryan Voltaggio, russet potatoes are baked, then grated and combined with shallots, caraway seed and other seasonings. The mixture is molded into cakes and deep-fried. Serve these crispy potato cakes alongside Bryan’s Grilled Filets Mignons with Caramelized Onion and Mushroom Sauce (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
422
Calories
13g
Protein
19g
Fat
53g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 russet potatoes, about 2 lb. total, washed and dried
- 2 eggs
- 1/3 cup minced shallots
- 1 Tbs. plus 1 tsp. minced fresh tarragon
- 1 tsp. kosher salt, plus more for sprinkling
- 1/4 tsp. toasted ground caraway seed
- 1/2 tsp. freshly ground pepper
- Vegetable oil for frying
- 2 oz. microgreens or mâche
- Fresh lemon juice, to taste
- Extra-virgin olive oil, to taste
- Kosher salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes