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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources