GARLIC POTATO CAKES

 

GARLIC POTATO CAKES

NO COUNT

(Makes 16 cakes, serving 8)

2 1/2 lb potatoes -- scrubbed & halved
12 cloves garlic -- peeled
3 tbsp cornmeal, + more for dredge   ( ie polenta) or semolina
2 tbsp fresh parsley -- chopped
1 large egg and 1 large egg yolk
2 tbsp skimmed milk
fry light
Salt and freshly ground black pepper -- to taste

Place potatoes and garlic in a large pot of salted water. Bring to a simmer over medium heat and cook until the potatoes are just tender, about 20 minutes.

Drain and return the potatoes and garlic to the pot. Add cornmeal and parsley and coarsely mash everything together.

In a small bowl, whisk egg, egg yolk, milk and 2 or 3 good squirts of Fry Light. Stir the mixture into the potatoes. Season with salt and pepper. Spread the potatoes out on a large plate, cover and refrigerate. Chill at least 1 hour or up to 4 hours.

Preheat the oven to 450°F (or alternatively use the Grill) and place rack on lower third of oven.   Form the chilled potatoes into 16 cakes. Put about 1/4 cup cornmeal in a shallow dish; dredge the potato cakes in the cornmeal and transfer to a tray.

If cooking the potato cakes on the grill, place two thicknesses of aluminium foil on the rack. Spray the foil with fry right. Set the potato cakes on the foil and cook until well-browned on both sides, about 6 minutes per side. (If cooking potato cakes in the oven, spray a non-stick baking sheet. Bake in the lower third of the oven until well-browned on the bottom, about 10 minutes. Turn over and bake until browned on the second side, about 10 minutes longer.)