Advertisement

Sorrel potato cakes

Time 30 minutes
Yields Serves 4 (makes 10 small cakes)
Sorrel potato cakes
1

In a large pan, bring to a boil enough salted water to cover the potatoes. Add the potatoes and cook until tender, 15 to 20 minutes.

2

Drain the potatoes, then press through a ricer. Cover the potatoes and keep them warm while preparing the sorrel.

3

Heat 2 tablespoons of the butter in a skillet over medium heat. Add the onion and saute until tender, 3 to 4 minutes. Add the minced garlic and continue to cook for 1 minute.

4

Add the remaining 1 tablespoon of butter and heat until melted. Stir in the the sorrel and heat until it begins to wilt, about 30 seconds to 1 minute. Stir into the potatoes. Stir in the lemon peel, cracked black pepper and salt to taste.

5

Shape into 10 small cakes. Combine the beaten egg with the water. Dip the cakes into egg mixture, then into the bread crumbs to coat both sides.

6

Heat the oil in a large skillet over medium heat. Fry the cakes until browned, 4 to 5 minutes, then turn to brown the other side, 3 to 4 minutes. Serve with smoked salmon or lox, chicken or poached eggs.

Panko bread crumbs are available in Asian markets and in the Asian food sections of well-stocked groceries.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.