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A question for you experts out there.........re modification of Potato and Onion Cake Recipe

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Joined: Dec 14, 2005

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Posted to Thread #11115 at 5:28 pm on Jun 20, 2008

I want to serve this dish to guests on Sunday. One of my guests cannot eat potatoes (too high in potassium). I'm thinking I would prepare one ramekin with just the onion and then just before serving add rice. My question is......will the rice hold together is or should I add a binding agent to it. If so, what would do the trick? Or, should I bake the rice in the ramekin?

Thanks in advance for your ideas.



Potato and Onion Cakes
~adapted from a random magazine in a random auto mechanic shop in a random suburb of Chicago

Ingredients:
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
coarse salt
1 teaspoon chopped rosemary, plus 6 sprigs for ramekins
1 small red onion, sliced into 6 1/4 rounds
4 medium Yukon Gold potatoes, grated
1 egg yolk, slightly beaten

Preheat oven to 400 degrees.
Butter ramekins, then sprinkle with salt, pepper, sugar, and vinegars.
Place a rosemary sprig in the bottom of each ramekin, then lay one onion round over the rosemary.
Toss potatoes with egg, rosemary, and 2 teaspoons coarse salt.
Divide the potatoes into ramekins and dot with remaining butter.
Bake for 30 minutes, until brown.
To remove the cakes, slide a knife around the edge of the ramekin, then turn upside down.


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