Best 2 Goat Cheese Potato Cakes Recipes

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Indulge in a culinary journey with our tantalizing Goat Cheese Potato Cakes, a harmonious blend of savory and creamy flavors. These crispy cakes, crafted with a combination of mashed potatoes, tangy goat cheese, aromatic herbs, and a hint of spice, offer a delightful textural contrast between the golden-brown exterior and the soft, pillowy interior. Accompanying these delectable cakes are three irresistible sauces: a zesty Chimichurri Sauce, a creamy Pesto Sauce, and a tangy Tomato Salsa. Each sauce adds a distinct layer of flavor, elevating the potato cakes to a gourmet experience. Whether you prefer the herbaceous freshness of the Chimichurri, the nutty richness of the Pesto, or the vibrant acidity of the Tomato Salsa, these sauces are sure to complement the potato cakes perfectly. Prepare to embark on a culinary adventure with our Goat Cheese Potato Cakes, a dish that promises to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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



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.

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for these cakes because they are starchy and hold their shape well.
  • Grate the potatoes finely: This will help them cook evenly and create a smooth texture.
  • Squeeze out the excess moisture from the potatoes: This will help the cakes stay together and prevent them from becoming soggy.
  • Use a nonstick skillet: This will help prevent the cakes from sticking and breaking apart.
  • Cook the cakes over medium heat: This will help them cook evenly without burning.
  • Flip the cakes carefully: Use a spatula to gently flip the cakes to avoid breaking them apart.
  • Serve the cakes immediately: These cakes are best enjoyed fresh out of the skillet.

Conclusion:

Goat cheese potato cakes are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks, and they can also be enjoyed as a snack. With their creamy goat cheese filling and crispy potato exterior, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to enjoy potatoes, give these goat cheese potato cakes a try. You won't be disappointed!

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