Esther Dunne's Potato Cake
"Esther Dunne, for whom this potato cake is named, was a 19th century
provision dealer with a shop at No. 57. Fleet Street, Temple Bar,
Dublin. Using Esther's original recipe from 1850, the chef at Oliver St.
John Gogarty Restaurant (58-59 Fleet Street), serves it as a starter
drizzled with warm cranberry sauce, but it's also delicious with meat or
fish." 1/2 pound potatoes, peeled and cut into 2-inch
pieces
3 tablespoons butter
2 tablespoons warm milk
1 tablespoon dried mixed herbs (tarragon, thyme, marjoram)
2 tablespoons dried parsley
1/2 tablespoon ground nutmeg
Salt and pepper, to taste
1 slice Irish traditional bacon, finely chopped
2 leaves cabbage, finely chopped
Flour, for dredging
Egg wash
1/2 cup bread crumbs, for dredging
2 tablespoons vegetable oil, for frying
1/2 cup whole berry cranberry sauce, warmed Mixed greens
In a saucepan, cook the potatoes in boiling salted water until tender,
12 to15 minutes. Drain and mash, recover, and return to low heat to dry
out potatoes, 2 to 3 minutes more. Remove from heat, add butter and milk
and stir until smooth. Stir in herbs, nutmeg, salt, and pepper. Cool
slightly, 5 to 8 minutes. Meanwhile, in a small fry pan over medium
heat, cook the bacon until crisp. Stir in the cabbage and cook until
wilted, 4 to 5 minutes. Add to potato mix and blend well.
Shape potato mixture into 4 evenly sized cakes. Lightly dredge in flour,
pass through egg wash, then bread crumbs. In a large fry pan over medium
high heat, heat the oil. When hot, add cakes and cook on each side until
browned, 3 to 5 minutes. Serve immediately, or transfer to a baking
sheet and keep warm in a preheated 300�F oven for 4 to 5 minutes.
To serve, place one potato cake in the center of a plate, drizzle with
warmed cranberry sauce, and garnish with mixed greens.
YIELD: 4 Servings |