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. Potato Cakes with a Surprise Ingredient (adapted from Food Network) Ingredients: 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 Method: 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...