Panfriedporkwithceleriacpotatocakes Recipes

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PAN-FRIED PORK WITH CELERIAC-POTATO CAKES



Pan-Fried Pork With Celeriac-Potato Cakes image

Pan-fried pork tenderloin strips, in a creamy mustard-sage-wine sauce - which is low in the bad fats - served with celeriac-potato cakes, and steamed green vegetables, such as snow peas or broccoli. Adapted from English chef Louise Blair's 'Low GI Cookbook'.

Provided by bluemoon downunder

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
450 g pork tenderloin, cut into 1 cm strips
2 tablespoons dry white wine
2 tablespoons sage, chopped
1 tablespoon coarse grain mustard
3 tablespoons creme fraiche, low fat
1 head celeriac, about 300g, peeled, grated and squeezed, to remove excess liquid
300 g new potatoes, scrubbed, grated and squeezed, to remove excess liquid
2 eggs, lightly beaten
3 tablespoons plain flour
3 spring onions, finely sliced
fresh ground black pepper, to taste

Steps:

  • Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
  • Remove the pork from the pan, set aside and keep warm.
  • Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
  • Add the mustard and the crème fraîche and simmer for 2 minutes.
  • Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
  • Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
  • Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
  • Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.

Nutrition Facts : Calories 349.4, Fat 16.4, SaturatedFat 6, Cholesterol 195.4, Sodium 101.3, Carbohydrate 19.5, Fiber 2.5, Sugar 1.1, Protein 28.9

KENTUCKY FRIED POTATO CAKES



Kentucky Fried Potato Cakes image

Make and share this Kentucky Fried Potato Cakes recipe from Food.com.

Provided by The Spice Guru

Categories     Mashed Potatoes

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/3 cups instant potato flakes
1 1/2 teaspoons baking powder
1 1/2 teaspoons snipped chives or 1 1/2 teaspoons dried chives
1 1/2 teaspoons seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
1/4 teaspoon onion powder
1 cup hot water
2 teaspoons butter
1/4 cup light sour cream
2 lightly beaten eggs

Steps:

  • NOTE: USE "IDAHO SPUDS" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A BETTER TEXTURE AND FRESHER FLAVOR). IF YOU PLAN ON USING ANY OTHER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID OVER-SALTING (TASTE THE DRY MIX UNTIL SEASONING IS WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF 6. THESE MAY BE SERVED WITH A SMALL DOLLOP OF LIGHT SOUR CREAM.
  • INTO a medium mixing bowl, add the potato flakes, baking powder, chives, Recipe #453973, and onion powder; MIX until combined.
  • POUR one cup water to a small microwave-safe bowl; ADD the butter and heat in a microwave oven until butter is completely melted, but water is not boiling.
  • REMOVE water/butter mixture from microwave and stir in the sour cream.
  • WHEN the sour cream is blended in, whisk in the beaten eggs until smooth.
  • POUR the water/dairy mixture over the potato mixture in medium bowl.
  • STIR mixture with a fork until just blended (do not over-stir!).
  • ALLOW mixture to sit for 5 minutes; DIVIDE mixture into 6 equal portions; SHAPE into patties without over-handling or pressing (they don't have to look perfect).
  • FRY in a little oil or butter over medium heat until golden brown and crisp on both sides.
  • SERVE and enjoy!

Nutrition Facts : Calories 96.5, Fat 3.9, SaturatedFat 2, Cholesterol 68.7, Sodium 147.5, Carbohydrate 12, Fiber 0.9, Sugar 0.5, Protein 3.6

LEFTOVER POTATO CAKES



Leftover Potato Cakes image

Make and share this Leftover Potato Cakes recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

2 cups mashed potatoes (Leftovers)
butter
corn flakes, Crushed

Steps:

  • Roll the potatoes into balls and flatten them.
  • Dip them in Melted butter.
  • Roll them in crushed cornflakes.
  • Place them in a greased pan.
  • Bake the balls at 350F until they are well heated (20-30 minutes).

Nutrition Facts : Calories 87.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.1, Sodium 317.1, Carbohydrate 18.4, Fiber 1.6, Sugar 1.6, Protein 2

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