Imagine biting into a crispy, golden potato cake that's bursting with the vibrant flavors of green garlic and rich, nutty Asiago cheese. These aren't your ordinary potato patties - they're a culinary adventure that transforms humble ingredients into a restaurant-worthy dish that will make your taste buds dance with joy! Perfect for breakfast, brunch, or a show-stopping side dish, these potato cakes are about to become your new obsession in the kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Potatoes, cooked and mashed
- Green garlic, minced
- Asiago cheese, grated
- Eggs
- Breadcrumbs
- Olive oil
- Salt
- Pepper
Instructions
- Begin by preparing your ingredients. Ensure you have cooked and mashed the potatoes ready. If you haven't cooked the potatoes yet, peel them, chop them into chunks, and boil them in salted water until tender. Drain and mash them until smooth.
- In a mixing bowl, combine the mashed potatoes with the minced green garlic. The amount of green garlic can be adjusted based on your preference for its flavor.
- Add the grated Asiago cheese to the potato mixture. The cheese adds a rich, nutty flavor, so be generous but adjust according to your taste.
- Crack the eggs into the bowl and mix well until all ingredients are thoroughly combined. The eggs will help bind the mixture together.
- Season the mixture with salt and pepper to taste. Remember that the Asiago cheese can be salty, so taste as you go.
- Gradually add breadcrumbs to the mixture, stirring until the consistency is firm enough to hold its shape when formed into cakes. The amount of breadcrumbs may vary, so add them until you achieve the desired texture.
- Once the mixture is well combined, shape it into small cakes or patties, about 2-3 inches in diameter. Place them on a plate or a baking sheet lined with parchment paper.
- Heat a generous amount of olive oil in a large skillet over medium heat. You want enough oil to coat the bottom of the pan to help achieve a crispy exterior.
- Once the oil is hot, carefully place the potato cakes into the skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
- Fry the cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them gently to avoid breaking.
- Once cooked, transfer the potato cakes to a plate lined with paper towels to drain any excess oil.
- Serve the potato cakes warm, garnished with additional grated Asiago cheese or a sprinkle of fresh herbs if desired. Enjoy your delicious Potato Cakes with Green Garlic and Asiago Cheese!
Tips
- Potato Perfection: Use starchy potatoes like Russet for the best texture and ensure they're thoroughly mashed without lumps.
- Moisture Management: If your mixture seems too wet, add breadcrumbs gradually. The right consistency is key to cakes that hold together.
- Oil Temperature Matters: Keep your olive oil at medium heat to achieve that perfect golden-brown crust without burning.
- Don't Overcrowd: Fry potato cakes in batches to ensure each cake gets crispy and cooks evenly.
- Make-Ahead Magic: You can prepare the potato cake mixture in advance and refrigerate for up to 24 hours before cooking.
- Cheese Tip: Grate the Asiago fresh for maximum flavor and meltiness.
- Serving Suggestion: Serve immediately for the crispiest texture, and consider a side of fresh herb salad or light yogurt sauce for dipping.
Nutrition Facts
Calories: 386kcal
Carbohydrates: 42g
Protein: 16g
Fat: g
Saturated Fat: g
Cholesterol: 155mg
