Recipe
POTATO PANCAKES WITH GOAT CHEESE ON MIXED GREENS
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutes
Totaltime: 35 minutes
Ingredients
- Salad:
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped shallots
- 1 garlic clove, finely chopped
- 4 cups mixed baby greens
- Pancakes:
- 2 russet potatoes, peeled, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil
- 4 ounces soft fresh goat cheese (Montrachet) crumbled
- 4 teaspoons finely chopped fresh chives
Preparation
-
For salad:
whisk vinegar and mustard. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper.
For pancakes:
Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
Heat 1 tablespoon oil in heavy skillet over medium heat. Mound 1/3 cup potatoes in skillet. Using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes.
Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives.
Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden. Toss green with enough dressing to coat.
Divide salad among plates. Arrange 1 pancake atop each salad.
main ingredients:
type of dish:
cuisine:
specific recipes:
Chef-recipe
season and occasion: Mothers-Day
Type of meal:
lunch
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