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Walnut-Crusted Potato and Blue Cheese Cakes
2 lbs small red potatoes, halved
1 garlic clove, peeled
1/3 c. (about 1 1/2 oz) crumbled blue cheese
1/4 c. 1% low-fat milk
1 tbsp. chopped fresh parsley
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 tbsp. chopped walnuts
2 (1 1/2 oz) slices sourdough bread
1 tbsp. olive oil, divided
1: Place potato halves and garlic clove in a large saucepan; cover with
water. Bring to a boil; reduce heat and simmer 20 minutes or until
2: Return potato halves and garlic clove to pan. Add blue cheese and
next 4 ingredients (through black pepper); mash with a potato masher to
desired consistency. Cool slightly.
3: Shape the potato mixture in to 12 (1/2 in thick) cakes. Set aside.
4: Place walnuts and bread in a good processor; pulse 10 times or until
coarse crumbs form. Place in a shallow bowl or pie plate. Dredge
potato cakes in bread crumb mixture.
5: Heat 1 1/2 tsp. olive oil in large nonstick skillet over medium
heat. Add 6 potato cakes and cook 2 minutes on each side or until
browned. Remove cakes from pan; cover and keep warm.
6: Repeat procedure with remaining 1 1/2 tsp. olive oil and 6 potato cakes.