Andouille Potato Cakes With Corn Salsa

Recipe: Appetizer : Andouille Potato Cakes With Corn Salsa - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 12 min
Total Time: 24 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1/2 cup chopped onions

1/4 cup chopped celery

1 Jalapeno chile, minced

2 1/2 pounds white potatoes, peeled and diced

1 tablespoon plus 2 teaspoons chopped garlic

3 cups water

Kosher/Sea 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 cups fine dried bread crumbs
For the salsa:

1/2 cup roasted or steamed corn kernels

4 plum tomatoes, seeded and diced

1/2 cup minced onions

Pinch of Garlic powder

1 teaspoon minced jalapeno peppers

2 tablespoons chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

Kosher/Sea Salt

Freshly ground pepper

Directions

Preheat a deep fat 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 sauti 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.

For the salsa:
Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, garlic powder and salt. Mix well and set aside for atleast 30 minutes. Season the salsa with salt and pepper.
Yield: 6 servings






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