Potato Goat Cheese Cakes with European Salad and Balsamic Vinaigrette
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 cakes
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Calories
307 kcal
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Course
Main Course
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Cuisine
American
Potato Goat Cheese Cakes with European Salad and Balsamic Vinaigrette
Description
The recipe begins with a vinaigrette combining Dijon mustard, salt, balsamic vinegar, and olive oil, whisked to emulsify and provide a tangy dressing perfect for fresh mixed greens. The Potato Goat Cheese Cakes use thin julienne-cut gold and sweet potatoes for a fine texture. The potatoes are partially soaked and dried before mixing into a batter made with flour, cornstarch, baking powder, egg, water, and crumbled goat cheese, which adds a tangy creaminess.
Portions of this batter are pan-fried to produce a golden brown exterior with a tender interior. The European salad features lively leafy greens such as oak leaf and mizuna, dressed simply with the vinaigrette and garnished with chives optional for a mild onion flavor.
For variation, feta cheese can substitute the goat cheese. The recipe’s use of raw julienned potatoes requires thorough drying and correct batter consistency to ensure the cakes fry up crisp rather than soggy. This combination works well as a light meal or side dish, pairing fresh and cooked elements delightfully.
Ingredients
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 goat cheese crumbled
- 3 oz salad greens red oak leaf, green oak leaf, frisee, mizuna, arugula etc, European mix
- ½ tsp chives (chopped, to garnish- optional)
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
- Use feta cheese as an alternative to goat cheese for a different flavor profile.
- Dry julienned potatoes thoroughly before mixing with batter to ensure crisp cakes.
- Use a safety gripper when slicing potatoes with a mandoline to prevent injury.
- The vinaigrette is easy to whisk together and provides a tangy complement to the mild greens.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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