Recipe - Andouille Potato Cakes With Fresh Corn And Tomato Salsa

FOR THE SALSA
One half cup Blanched corn
4 Ripe Italian plum tomatoes;
peeled, seeded and
; minced
One half 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

FOR THE ANDOUILLE POTATO CAK
One half cup Chopped onions
One fourth cup Chopped celery
2 One half pound White potatoes; peeled and
minced
1 tablespoon Plus 2 teaspoons chopped
garlic
3 cup Water
Salt
Freshly ground pepper
One half pound Andouille sausage
1 tablespoon Finely chopped parsley
One half 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, 1inch thick. Cut the log
into 2inch 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