Goat Cheese Potato Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GOAT CHEESE POTATO CAKES



Goat Cheese Potato Cakes image

Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Tenderloin Steak with Reduced Port Sauce, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF".

Provided by keeney

Categories     Potato

Time 50m

Yield 8 cakes, 4 serving(s)

Number Of Ingredients 8

6 medium yukon gold potatoes
3 tablespoons chopped parsley
3 tablespoons sliced green onions
2 (113 g) logs fresh soft fresh goat cheese, crumbled
2 tablespoons olive oil
salt and pepper
1/4 cup flour
2 tablespoons olive oil

Steps:

  • To prepare potato cakes, preheat oven to 375.
  • Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
  • Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
  • When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
  • Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
  • Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
  • Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.

GOAT CHEESE AND POTATO CAKES WITH WATERCRESS-AND-ENDIVE SALAD



Goat Cheese and Potato Cakes With Watercress-and-Endive Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup soft goat cheese
1 1/4 cups riced or mashed potatoes
1/2 cup fresh bread crumbs
3/4 cup grated aged goat cheese
2 tablespoons minced scallion tops
1/4 cup minced flat-leaf parsley
3/4 teaspoon nutmeg
Salt and finely ground pink peppercorns
2/3 cup ground pecans
1 tablespoon safflower oil
1 tablespoon champagne vinegar
3 tablespoons olive oil
2 teaspoons minced shallots
1/2 teaspoon salt
A few grinds pink peppercorns
2 bunches watercress, washed and tough stems removed
2 heads Belgian endive, sliced into strips

Steps:

  • To make the cakes, place the soft goat cheese in a food processor and process until smooth. Transfer the cheese to a large bowl and add the potatoes and bread crumbs; mix until smooth. Add 1/4 cup of the grated cheese, scallions, parsley and nutmeg and toss with a fork until combined. Season to taste with salt and a few grinds of pink peppercorns.
  • Using your hands, form the mixture into balls about the size of golf balls. (You should have about 12.) Flatten the balls into disks about 1/2-inch thick. Place the ground pecans on a plate and coat each disk with pecans. Heat a large skillet over medium heat and add the oil. Add the potato cakes and cook until nicely browned (lower the heat if the nuts begin to burn), about 2 minutes per side. Transfer to a plate and keep warm.
  • To make the salad, whisk together the vinegar, olive oil, shallots, salt and pepper in a large bowl. Place the watercress and endive in the bowl and toss to coat. Add the remaining grated cheese and toss again.
  • Divide the salad between 4 plates and top each with a few warm potato cakes and serve immediately.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 45 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 15 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY CHIVE POTATO CAKES



Creamy Chive Potato Cakes image

Here's the ultimate side dish- mashed and diced Yukon Gold potatoes, goat cheese and sour cream, shaped into cakes and baked until golden and crisp. Easy! Elegant served with beef tenderloin and haricots verts, with a fresh rosemary sprig garnish. From January 2000/ Ladie's Home Journal.

Provided by BecR2400

Categories     Potato

Time 1h52m

Yield 16 potato cakes, 16 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, peeled
salt
4 ounces goat cheese, crumbled (such as Montrachet)
3 tablespoons snipped fresh chives
2 tablespoons butter, melted (or margarine)
2 tablespoons sour cream
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
6 teaspoons olive oil, divided

Steps:

  • Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
  • Bring potatoes, 1 tablespoon salt and cold water to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain.
  • Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes.
  • Fold in cheese, chives, butter, sour cream, salt and pepper. Spread potato mixture into pan; fold overhang of plastic wrap to cover top.
  • Refrigerate 3 hours, until firm.
  • Unmold chilled potatoes onto a cutting board; peel off plastic wrap. Spray a 2 1/2-inch oval or round cookie cutter with vegetable cooking spray. Cut out 8 ovals of potato mixture. Press scraps together to form a 3/4-inch thick disk; cut out 4 more ovals. Repeat, making a total of 16 cakes.
  • Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook one third of the potato cakes, 3 minutes per side, until deep golden. Repeat process 2 more times; cool. Transfer cakes to a jelly-roll pan. (Can be made ahead. Wrap jelly-roll pan and refrigerate up to 24 hours).
  • Heat oven to 375 degrees F. Bake potatoes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
  • NOTE: Prep time does not include chilling.
  • Makes 16 potato cakes.

A CAKE OF POTATO AND GOAT CHEESE



A Cake of Potato and Goat Cheese image

Goat cheese-sharp, chalky, a little salty-makes a sound addition to the blandness of a potato cake. The fun is coming across a lump of melting, edgy cheese in among the quietness of the potato. This is what I eat while picking eagle style at the carcass of a roast chicken or wallowing in the luxury of some slices of smoked salmon. It also goes very well with a humble smoked mackerel.

Yield enough for 2

Number Of Ingredients 6

cooked potato - 14 ounces (400g)
goat cheese - 5 ounces (150g)
herbs (thyme, tarragon, parsley) - 4 tablespoons, chopped
all-purpose flour - a tablespoon
cornmeal (polenta) - 6 tablespoons
olive or peanut oil

Steps:

  • Mash the potatoes with a masher or a fork until they are a mixture of sizes from gravel to pebbles. Cut the goat cheese up into small pieces and fold it into the mash with the chopped herbs. Season generously with salt and black pepper, then stir in the flour.
  • Divide the mixture into fourths and pat each one into a rugged patty roughly 2 1/2 inches (6cm) in diameter. Empty the cornmeal onto a plate, then turn the patties in it.
  • Get a thin layer of oil hot in a shallow, nonstick pan. Lower the patties into the oil and, without moving them, cook for about four minutes, until golden and lightly crisp underneath. Turn them quickly and carefully with a spatula and cook the other side. Drain briefly on paper towels before serving.

GOAT CHEESE POTATO CAKES WITH CHIVES



Goat Cheese Potato Cakes with Chives image

Categories     Potato     Side     Quick & Easy     Goat Cheese     Fall     Chive     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 potato cakes

Number Of Ingredients 7

two 1/2-pound russet (baking) potatoes
6 large shallots, sliced (about 1 cup)
2 garlic cloves, sliced
1 cup fine dry bread crumbs
a 3 1/2-ounce log of soft mild goat cheese such as Montrachet, at room temperature
1/4 cup minced fresh chives or scallion greens
1/2 stick (1/4 cup) unsalted butter

Steps:

  • In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
  • In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.

GOAT CHEESE POTATO CAKES WITH SMOKED SALMON



Goat Cheese Potato Cakes With Smoked Salmon image

Make and share this Goat Cheese Potato Cakes With Smoked Salmon recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

3 cups mashed potatoes
1 1/4 cups milk
1/3 cup crumbled goat cheese
1/3 cup chopped smoked salmon
1 tablespoon chopped fresh dill
1/4 teaspoon pepper
2 tablespoons butter

Steps:

  • In a medium saucepan, combine potatoes and milk. Bring to a boil over medium high heat and cook, stirring, until smooth, about 3 minutes.
  • Off heat, beat in goat cheese, smoked salmon, dill and pepper.
  • In a large skillet, melt butter. Shape potato mixture into 6 patties ½ inch thick.
  • Cook over medium-low, turning once, until golden brown on both sides, about 6 minutes total. Serve hot.

Nutrition Facts : Calories 488.2, Fat 19.9, SaturatedFat 11.9, Cholesterol 63.4, Sodium 1305.2, Carbohydrate 62.6, Fiber 4.8, Sugar 4.8, Protein 15.3

GOAT CHEESE AND THYME POTATO CAKE



Goat Cheese and Thyme Potato Cake image

Yield Serves 6 generously

Number Of Ingredients 6

1 1/2 pounds small red potatoes
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sour cream
4 ounces goat cheese (preferably aged; about 1/2 cup), grated if aged or forced through a grater if soft
2 large eggs
1 teaspoon fresh thyme leaves

Steps:

  • Generously oil or butter a 9-inch square baking pan and line with a 14- by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan. Press on paper to coat underside with oil or butter and turn over, keeping ends of paper overhanging.
  • Preheat oven to 3750 F.
  • Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook until tender but not falling apart, about 8 minutes. Drain potatoes in a colander and cool 15 minutes.
  • In a large bowl whisk together butter and sour cream until smooth and whisk in goat cheese and eggs until combined well. Add potatoes, tossing gently, and transfer mixture to baking pan. Smooth top with a spatula, spreading potatoes evenly, and sprinkle with thyme. Bake potato cake in middle of oven 35 minutes, or until top is golden, and cool in pan on a rack. Potato cake may be made 2 days ahead and chilled, covered.
  • Using parchment paper, lift potato cake from pan and transfer to a cutting board. Cut cake into squares, discarding parchment, and serve at room temperature.

More about "goat cheese potato cakes recipes"

CRISPY POTATO PANCAKE WITH APPLESAUCE AND GOAT CHEESE RECIPE
Assemble the potato cakes: In an ovenproof dish, make 6 stacks, each 3 cakes-high, by starting each stack with a potato cake, topping it with a slice of goat cheese, placing a dollop of …
From chefsresource.com


GOAT CHEESE POTATO CAKES WITH CHIVES
Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to …
From oldmacdonald.ca


50+ SHOW-STOPPING HOLIDAY PARTY DINNER RECIPES YOU’LL LOVE
5 days ago 4 ounces goat cheese, crumbled; 1/4 cup toasted walnuts; 1/4 cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon honey; Salt and pepper to taste; Instructions: …
From chefsbliss.com


THE EASY CHEESY POTATO CASSEROLE I MAKE EVERY YEAR FOR
3 days ago Cheesy Potato Casserole has a dreamy, creamy filling crowned with a crunchy topping. ... Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, …
From eatingwell.com


MASHED POTATO CAKES (POTATO PATTIES) - AMBITIOUS FOODIE
Dec 14, 2024 Cold mashed potatoes straight out of the refrigerator work best.; Large egg—to help glue the potatoes.; Flour: all-purpose flour to help shape the cakes.; Oil — You'll need a …
From ambitiousfoodie.com


POTATO CAKES WITH GOAT CHEESE ( PETITES GALETTES DE POMMES DE
Petites Galettes De Pommes De Terre Avec Fromage De Chèvre, or Potato Cakes With Goat Cheese, are a classic French dish that is easy to make and delicious. This recipe takes …
From recipewise.net


GOAT CHEESE POTATO CAKES RECIPE - RECIPEOFHEALTH
Get full Goat Cheese Potato Cakes Recipe ingredients, how-to directions, calories and nutrition review. Rate this Goat Cheese Potato Cakes recipe with 6 medium yukon gold potatoes, 3 …
From recipeofhealth.com


10 BEST POTATO CAKE GOAT CHEESE RECIPES - YUMMLY
The Best Potato Cake Goat Cheese Recipes on Yummly | Roasted Potatoes With Bacon And Goat Cheese, Goat Cheese Mashed Potatoes, Easy, Breezy Honey-chipotle Pork Kabobs
From yummly.com


GOAT CHEESE POTATO CAKE AND TENDERLOIN STEAK - FOOD …
Feb 4, 2022 A recipe for making the best Goat Cheese Potato Cake and Tenderloin Steak. Skip to main content. Recipes; Chefs & Hosts; Shows; Where to Watch; Follow Us. Search. Recipes; Chefs & Hosts; Shows; ... Potato …
From foodnetwork.ca


POTATO GOAT CHEESE CAKES & SALAD - CHRISTINA'S CUCINA
Oct 10, 2013 Cook the Potato Goat Cheese 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 remaining 3 tbsp of olive oil a large sautè pan over medium …
From christinascucina.com


POTATO CAKES - WITH LEFTOVER MASHED POTATOES - SHOW …
Nov 18, 2024 Personally, I get bored of leftovers, but I also don’t want food to go to waste. Turning leftover mashed potatoes into crispy potato cakes is a win-win! Easy. Stir a few extra ingredients into your favorite mashed potato recipe, pan …
From showmetheyummy.com


GOAT CHEESE POTATO CAKES WITH CHIVES RECIPE - BAKER RECIPES
Oct 28, 2008 What Makes This Goat Cheese Potato Cakes With Chives Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have …
From bakerrecipes.com


SPINACH AND GOAT CHEESE POTATO CAKES RECIPE - EAT …
The Spinach and Goat Cheese Potato Cakes recipe out of our category leafy green vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! Login. Username or e-mail * Password * ... Register. Menu . …
From eatsmarter.com


GARLIC AND GOAT CHEESE POTATO GRATIN – THE COMFORT OF …
Sep 17, 2012 Instructions. Preheat oven to 400 degrees F. In a large bowl, whisk half-and-half, milk, goat cheese, garlic, flour, salt, pepper and nutmeg. Arrange potato slices in a single layer in a medium greased baking dish.
From thecomfortofcooking.com


GOAT CHEESE POTATO CAKES WITH CHIVES - BIGOVEN
Try this Goat Cheese Potato Cakes with Chives recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here. Recipe; …
From bigoven.com


17 CHRISTMAS POTLUCK RECIPES SO GOOD, YOU’LL HAVE NO LEFTOVERS
4 days ago This salad combines creamy goat cheese with fresh greens and crunchy nuts for a balanced dish. Ready in 15 minutes, it includes goat cheese, mixed greens, and a light …
From immigrantstable.com


IRISH POTATO CAKES WITH WILTED GREENS RECIPE - BBC FOOD
To make the wilted greens, heat a medium sauté pan over a medium heat and add the butter. Once hot and melted add the chopped wild garlic stems and fry for 2 minutes.
From bbc.co.uk


WARM GOAT CHEESE POTATO CAKE WITH HERBED MIXED GREENS
To make the potato salad: Cook the potatoes, skin-on, until tender. Let cool; peel and cut in two. Cut into medium dice and put in a large bowl. Gently fold in the sour cream, heavy cream, …
From greatchefs.com


Related Search