Recipe Courtesy of Chef Adam Loo
cup Mashed potatoes (left overs are best!)
cup Green onions, thinly sliced
tsp Garlic, minced
cup ADL Cheddar Cheese
tbsp Mustard, Dijon
tbsp Red Wine Vinegar
cup Canola or Vegetable Oil
tsp Lemon Juice
tsp Garlic, minced
cup Red Ale
Bacon, diced and cooked crispy
PEI Potato Cakes Recipe:
Before beginning, prepare the mayonnaise and red ale aioli along with garnishes so everything is ready before you begin cooking the potato cakes
Combine the mashed potatoes with the eggs, green onions, garlic, cheese, and flour all in a bowl and mix until everything is incorporated but do not overmix.
Once combined, if you can shape a ball of the batter and flatten it lightly without it sticking to your hands, it is at the right consistency
Add enough oil to a pan, enough to submerge half of the potato cake when you put one in.
Heat the burner to medium-high heat and once the oil is nice and hot, carefully take about 2 Tbsp of batter at a time and flatten and lay in the oil to cook
Cook for about 1-2 minutes until nice and golden brown and flip the cake carefully and cook on the other side for about the same time
Lift each cake out of the oil and set on a wire rack to let the excess oil drip off
These are now ready to serve so you can prepare your plate and garnishes
Red Ale Aioli Recipe:
For this red ale aioli, we are actually going to make mayonnaise from scratch and combine the remaining ingredients to create this delicious sauce that is very complimentary to potatoes.
To begin, crack the egg into a bowl and whisk for about 30 seconds
Add the mustard, red wine vinegar, and salt and then whisk until combined
You can have someone hold the bowl for you or, alternatively, roll up a wet towel under the bowl so it stays still while you mix
Once the bowl is table, carefully whisk the mixture slowly and start pouring in the oil just a few drips at a time and gradually increase the amount as it becomes incorporated
The sauce is emulsifying as you add the oil so it will thicken as you continue to add oil
Once everything is in, add the lemon juice and adjust seasoning and you should have a nice thick mayonnaise
Once the mayonnaise is prepared, you can now finish the red ale aioli:
With the mayonnaise, add in the paprika, garlic, red ale, and lemon juice and whisk until incorporated
Adjust seasoning and place in fridge until ready to serve
Once your aioli is made, garnishes are prepared, and potato cakes are cooked and hot, you are ready to assemble! Simply place the cakes on a plate or platter and add about 1 tsp of the aioli on top and garnish with any combination of the garnishes you wish! Serve while hot.
These PEI potato cakes are a great appetizer for an afternoon or evening after serving mashed potatoes for dinner. These are made from those cooled mashed potatoes and are very easy to make and are complimentary to any dinner party or just an evening in.
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