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Appetizers, Sides, Vegetarian

Sorrel potato cakes

Sorrel potato cakes
Lawrence K. Ho / Los Angeles Times

Although in this country we usually find sorrel packaged as an herb in produce sections of supermarkets (at $2 for less than an ounce!), in the late spring and summer this spinach-like leafy green makes its way into farmers markets ... Read more

Total time: 30 minutes | Serves 4 (makes 10 small cakes)
  • 1 pound russet potatoes, peeled and cut into 2-inch chunks
  • Salt
  • 3 tablespoons butter, divided
  • 1/4 cup minced onion
  • 1 clove garlic, minced
  • 2 cups diced sorrel
  • 1/2 teaspoon grated lemon peel
  • Cracked black pepper
  • Salt
  • 1 egg, beaten
  • 1 tablespoon water
  • 1 cup panko bread crumbs
  • 3 tablespoons oil

Step 1In a large pan, bring to a boil enough salted water to cover the potatoes. Add the potatoes and cook until tender, 15 to 20 minutes.

Step 2Drain the potatoes, then press through a ricer. Cover the potatoes and keep them warm while preparing the sorrel.

Step 3Heat 2 tablespoons of the butter in a skillet over medium heat. Add the onion and saute until tender, 3 to 4 minutes. Add the minced garlic and continue to cook for 1 minute.

Step 4Add the remaining 1 tablespoon of butter and heat until melted. Stir in the the sorrel and heat until it begins to wilt, about 30 seconds to 1 minute. Stir into the potatoes. Stir in the lemon peel, cracked black pepper and salt to taste.

Step 5Shape into 10 small cakes. Combine the beaten egg with the water. Dip the cakes into egg mixture, then into the bread crumbs to coat both sides.

Step 6Heat the oil in a large skillet over medium heat. Fry the cakes until browned, 4 to 5 minutes, then turn to brown the other side, 3 to 4 minutes. Serve with smoked salmon or lox, chicken or poached eggs.

Note: Panko bread crumbs are available in Asian markets and in the Asian food sections of well-stocked groceries.


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