Recipe - Oven Baked Potato Cakes

4 md Yukon Gold Potatoes
1 teaspoon Olive Oil
2 Cloves Garlic, Minced
One half small Onion, Cut Into One fourth Inch
Dice
One half Red Bell Pepper,Cut Into
One fourth Inch Dice
1 Celery Stalk, Peeled To
Remove Strings,
Cut Into One fourth Inch Dice
2 Tbls Homemade Or Low Sodium
Chicken Stock, Skimmed Of
Fat
One half cup Skim Milk
2 Tbls Roughly Chopped Fresh
Thyme, Plus
Sprigs For Garnish
1 teaspoon Salt
1/8 teaspoon Freshly Ground Black Pepper
1/8 teaspoon Cayenne Pepper
2 lg Egg Whites
Three fourths cup Plain Bread Crumbs, Toasted
2 Tbls Vegetable Ol
Sweet Red Pepper Sauce
(Recipe Follows)

Place potatoes in small stockpot, cover with water, and bring to a boil.
Reduce heat to medium high, gently boil until tender, 40 to 45 minutes.
Drain in a colander. Using a towel to hold potatoes, peel while still hot.
Pass potatoes through a potato ricer or a food mill into a large bowl. Heat
oven to 450F. Meanwhile, heat olive oil in skillet over medium low heat.
Add garlic, onions, red peppers, and celery, saute until vegetables are
translucent, about 5 minutes. Add stock, saute 1 minute more. Add
vegetable mixture to potatoes along with milk, thyme, salt and black and
cayenne peppers. Form 1/3 cup mixture into 3 inch round cake, transfer to
plate. Repeat, making cakes with remaining mixture. In a shallow dish,
whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat
cakes in egg whites, then in bread crumbs; transfer to a baking sheet. Pour
1 tablespoon canola oil in a medium nonstick skillet, place over medium
high heat. Add half the cakes, cook until golden brown, 2 to 3 minutes on
each side. Return to baking sheet; set aside. Repeat process with remaining
tablespoon canola oil and cakes, wiping skillet with paper towel between
batches. Place cakes in oven; cook until deeply golden, about 10 minutes.
Serve with Sweet Red Pepper Sauce.

Sweet Red Pepper Sauce Makes 1 cup

1 large leek, white and light green parts only 1 teaspoon olive oil 1 red
bell pepper, stem and seeds removed, cut into chunks
One fourth teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup
homemade or low sodium canned chicken stock, skimmed of fat

Cut leeks in half lengthwise then into One fourth inch thick slices. Place in
small bowl and cover with cold water. Let stand for 5 minutes to rid leeks
of dirt and sand. Lift out of the water and drain. Heat oil in saucepan
over medium heat. Add leeks, peppers, salt and pepper, saute for 5
minutes. Add stock, cover. Cook until vegetables are tender, about 12
minutes. Transfer vegetables to a food processor, puree. Pass puree through
fine strainer back to saucepan. To serve, warm over low heat.
Recipe By : Martha Stewart Oct. 1996

Posted to FOODWINE Digest 26 Sep 96

Date: Fri, 27 Sep 1996 10:32:06 0400

From: Eileen & Bob Holze beck4@ASAN.COM