Almond, Fennel & Potato Cakes with Winter Vegetable Slaw

Source: Recipe from Chef Greg Higgins
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Menu Part: Side Dish
Cuisine Type: American
Serves: 8

This delightful potato cake is crisp on the outside, tender on the inside and full of fragrant Indian seasonings. The tangy slaw and basmati rice make delicious accompaniments.

Ingredients

2 1⁄2 lb. Yukon Gold potatoes, peeled and diced 3⁄4 in.
1 lb. fennel bulb, blanched and thinly sliced
4 tbsp. fresh gingerroot, minced
1⁄2 tsp. asafetida powder, ( a garlicky Indian spice)
1⁄2 tsp. black pepper, freshly ground
1 tbsp. garam marsala
1 tsp. sesame oil
1⁄2 cup grapeseed oil
Salt and pepper, to taste
6 oz. almond slices, toasted

Winter Vegetable Slaw:
1 carrot, julienned
1 chioggia beet, julienned
1 golden beet, julienned
1 parsnip, julienned
1 turnip, julienned
2 tbsp. rice wine vinegar
1 tbsp. cumin seeds, toasted
Salt and pepper, to taste
 

Steps

1. Boil potatoes in lightly salted water. Drain well and put potatoes through food mill.

2. In a large bowl, combine potatoes with remaining ingredients except almonds. Mix well and adjust seasoning.

3. Portion into 16 balls and roll in the toasted almonds. Using a spatula, flatten them into patties and place on a lightly oiled baking sheet.

4. Bake in a preheated 400°F. oven until lightly browned, about 20-25 min.

5. Serve two patties per person with Winter Vegetable Slaw and basmati rice pilaf if desired.

Winter Vegetable Slaw:

Combine vegetables. Dress with the rice wine vinegar and cumin seeds. Season to taste.