Potato Goat Cheese Cakes with European Salad and Balsamic Vinaigrette

Name: Potato Goat Cheese Cakes with European Salad and Balsamic Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 cakes
Ingredients: ½ tsp Dijon mustard; ¼ tsp salt; 1 Tbsp balsamic vinegar; 3 Tbsp extra virgin olive oil; 1 medium gold potato; 1 medium sweet potato; ⅓ cup flour; ¼ cup cornstarch; ½ tsp baking powder; ⅛ tsp salt; 1 egg; ¼ cup water; ¼ cup crumbled goat cheese; 3 oz European salad mix; ½ tsp chives

User Reviews

5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 cakes
Calories
307 kcal
Course
Main Course
Cuisine
American

Potato Goat Cheese Cakes with European Salad and Balsamic Vinaigrette

Chloe Henry

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A great meat-free meal with goat cheese.

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Ingredients

Servings

Vinaigrette:

½ tsp Dijon mustard
¼ tsp salt (two pinches)
1 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil

Potato Goat Cheese Cakes:

1 medium gold potato (about 4 oz/ 115 g)
1 medium sweet potato (about 4 oz/ 115 g)
⅓ cup flour (use white whole wheat for unprocessed)
¼ cup cornstarch
½ tsp baking powder
⅛ tsp salt
1 egg
¼ cup water
¼ cup crumbled goat cheese
3 oz European salad mix (red oak leaf, green oak leaf, frisee, mizuna, arugula etc.)
½ tsp chives (chopped, to garnish- optional)

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Instructions

Make the Vinaigrette:

In the OXO salad dressing shaker, use the OXO 9" whisk to combine Dijon mustard, salt, and balsamic vinegar together. Continue to whisk while pouring in the 3 Tbsp of olive oil.
Place the top of the dressing shaker on to use pourer and set aside. Rinse the whisk.

Make the Batter & Julienne the Potatoes:

Stir together salt, flour, cornstarch and baking powder in medium bowl and set aside. Beat the egg in a jug, then add the cold water and gently use OXO whisk to add the liquid to the dry ingredients until a smooth batter has formed.
Wash the gold potato and slice with the OXO handheld mandoline slicer on the #3 setting.
Cut potato pieces into small julienne strips; place in bowl and cover with water. Repeat with sweet potato, (but do not soak); set aside. The mandoline slicer works so well, slicing the potato thinly and easily. Just make sure to use the safety gripper to hold the potatoes while slicing!

Cook the Potato Cakes:

Drain, then dry the gold potato in a paper towel, and add to the batter, along with the sweet potato and mix well.
Heat the remaining 3 Tbsp of olive oil a large saute pan over medium high heat.
Using the OXO tongs, place a quarter of the potato mixture into the hot pan, forming it into a round, and slightly flattening. Repeat three more times to make four cakes. Cook for about four (4) minutes, or until slightly brown, then turn and finish cooking. Remove from pan when starting to brown, and place on paper towel lined plate.

Assemble the Potato Goat Cheese Cakes:

Place some crumbled goat cheese on top of a potato cake, then top with another cake, pressing slightly.
Repeat with more goat cheese and the remaining two potato cakes.

Serve:

Place half of European Salad Mix on a dinner plate, and top with half of remaining goat cheese. Arrange a potato cake alongside the salad (and top with chopped chives, if desired.)
Drizzle the balsamic vinaigrette with the OXO salad dressing shaker, over the salad and potato cake; repeat on a second plate with remaining ingredients and serve immediately.

Notes

If you prefer, use feta cheese instead of goat cheese.

Nutrition Information

Show Details

Serving 2 cakes Calories 307kcal (15%) Carbohydrates 36g (12%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 53mg (18%) Sodium 390mg (16%) Potassium 486mg (14%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 8741IU (175%) Vitamin C 13mg (14%) Calcium 116mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 4cakes

Amount Per Serving

Calories 307 kcal

% Daily Value*

Serving	2 cakes
Calories	307kcal	15%
Carbohydrates	36g	12%
Protein	8g	16%
Fat	15g	23%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.01g	1%
Cholesterol	53mg	18%
Sodium	390mg	16%
Potassium	486mg	10%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	8741IU	175%
Vitamin C	13mg	14%
Calcium	116mg	12%
Iron	2mg	11%