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Recipe Name: Andouille Potato Cakes With Fresh Corn And Tomato Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Blanched corn
4 Ripe Italian plum tomatoes
peeled seeded and
1/2 Cup(s) Minced onions
1 Teaspoon(s) Minced jalapeno peppers
2 Tablespoon(s) Chopped fresh cilantro
1 Tablespoon(s) Freshly squeezed lime juice
1 Teaspoon(s) Freshly squeezed lemon juice
Freshly ground pepper
1/2 Cup(s) Chopped onions
1/4 Cup(s) Chopped celery
2 1/2 Pound(s) White potatoes, peeled and
1 Tablespoon(s) Plus 2 teaspoons chopped
3 Cup(s) Water
1/2 Pound(s) Andouille sausage
1 Tablespoon(s) Finely chopped parsley
1/2 Cup(s) Heavy cream
1 Cup(s) All purpose flour
Creole seasoning
3 Eggs
2 Cup(s) Fine dried bread crumbs
For the salsa: Combine the corn, tomatoes, onions, jalapenos,
cilantro, lime juice and lemon juice. Mix well. Season the salsa with
salt and pepper. Set the salsa aside. For the Andouille Potato Cakes:
Preheat the fryer. In a saucepan, combine the onions, celery,
potatoes, 2 teaspoons garlic and water. Season with salt and pepper.
Bring the liquid to a boil. Reduce to a simmer and cook until the
potatoes are fork tender, about 10 to 12 minutes. In a large saute
pan, brown the sausage, about 6 to 8 minutes. Remove and drain on
paper towels. Set aside. Remove the potatoes from the heat and drain.
Turn the potatoes into a mixing bowl. Add the sausage, parsley,
remaining tablespoon of garlic, 1 egg and cream. Using a hand held
masher, mash mixer until thoroughly blended. Season with salt and
pepper. Cool the mixture completely. Form the mixture into a log,
1-inch thick. Cut the log into 2-inch pieces. In a small mixing bowl,
add the flour and season with Creole seasoning. In another small
mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk
together. Season the mixture with salt and pepper. In a third mixing
bowl, add the bread crumbs and season with Creole seasoning. Dredge
the potato cakes in seasoned flour, coating completely. Dip each cake
in the egg wash, allowing the excess to drip off. Dredge the cakes in
the seasoned bread crumbs, coating completely. Fry the cakes until
golden brown, about 3 to 4 minutes, turning often for even browning.
Remove the cakes from the oil and drain on paper towels. Season the
cakes with Creole seasoning. Place 2 cakes in the center of each plate
and spoon some salsa over the cakes. Yield: 6 servings Converted by
MC_Buster. Per serving: 1346 Calories (kcal); 58g Total Fat; (38%
calories from fat); 39g Protein; 173g Carbohydrate; 724mg Cholesterol;
316mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 2 1/2 Lean Meat; 2
1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Recipe by:
EMERIL LIVE SHOW #EM1C43 Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 3617
Calories From Fat: 1445
Total Fat: 163.7g
Cholesterol: 734.7mg
Sodium: 3383.9mg
Potassium: 5955.7mg
Carbohydrates: 455.6g
Fiber: 44.6g
Sugar: 35.4g
Protein: 85.4g

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