Andouille Potato Cakes With Fresh Corn And Tomato Salsa Recipe Halltaste

 Andouille Potato Cakes With Fresh Corn And Tomato Salsa

SALSA

• 1/2 Cup Blanched corn 
• 4 Ripe Italian plum tomatoes; peeled, seeded and diced 
• 1/2 Cup Minced onions 
• 1 Teaspoon Minced jalapeno peppers 
• 2 Tablespoon Chopped fresh cilantro 
• 1 Tablespoon Freshly squeezed lime juice 
• 1 Teaspoon Freshly squeezed lemon juice 
• Salt 
• Freshly ground pepper

ANDOUILLE POTATO CAKES

• 1/2 Cup Chopped onions 
• 1/4 Cup Chopped celery 
• 2 1/2 Pound White potatoes; peeled and 
• 1 Tablespoon Plus 
• 2 teaspoons chopped garlic 
• 3 Cup Water Salt Freshly ground pepper 
• 1/2 Pound Andouille sausage 
• 1 Tablespoon Finely chopped parsley 
• 1/2 Cup Heavy cream 
• 1 Cup All purpose flour Creole seasoning 
• 3 Eggs 
• 2 Cup 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