Almond, Fennel & Potato Cakes with Winter Vegetable Slaw

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.
 

Source: Recipe from Chef Greg Higgins

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources