Potato Cakes with a Surprise Ingredient
This is a recipe from this month's Food Network magazine. I did not have a full pound of the sauerkraut and used what I did have which, I am guessing, is half the amount. I was intrigued with the inclusion of the sauerkraut and had to make it out of curiosity.
4 medium Yukon gold potatoes (about 3/4 pound total)
1/2 pound sauerkraut, drained, rinsed and squeezed dry
1/4 cup chopped fresh parsley
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
Kosher salt and freshly ground pepper
2 tablespoons gluten-free flour (brown rice flour)
1 teaspoon extra-virgin olive oil, plus more for frying
Pierce the potatoes in a few places with a fork; microwave until slightly softened, about 4 minutes, then halve lengthwise. When cool enough to handle, put through a ricer. You can grate it but the ricer makes work of it, in only a minute or two.
Add the drained sauerkraut to the grated potatoes along with the herbs, eggs, three-quarters of the scallions, 1 teaspoon salt, and pepper to taste. Stir in 1 tablespoon flour, then form into four 1/2-inch-thick patties.