Potato- Chive Cakes with Serrano Mayonnaise

1 whole roasted garlic bulb
5 potatoes
½ cup grated Manchego cheese
1 egg
¼ cup minced fresh chives
salt and pepper
butter

Place unpeeled potatoes in saucepan, add water to cover,
and bring to boil. Boil until tender. Drain and cool.
The grate into large mixing bowl (skin and all).
Squeeze whole roasted garlic cloves from skins into potato.
Add the cheese, egg, and chives.
Mix well.
Season with salt and pepper.
Form mixture into 6 cakes each about 1 ½ inches thick.
Cover and refrigerate at least 30 minutes and up to
24 hours before frying.

Lightly brush surface of pan with butter and add cakes.
Fry, turning once, until nicely browned and heated through.
4 to 6 minutes a side.

Roasted Garlic Bulbs

Preheat oven to 375

Remove excess papery skin but leave bulbs whole.
Cut off the top ½ inch off each bulb, exposing tops.
If some cloves remain uncut, take a little slice off with
carving knife to expose the inside.
Place the bulbs, cut sides up, in a deep side casserole dish
and add water to reach halfway up the sides of the bulbs.
Drizzle olive oil evenly over the tops of the bulbs.
Cover tightly with aluminum foil and place in oven.
Bake about 1 hour (until cloves feel soft when pressed).

Serrano Mayonnaise

5 serrano chiles, stemmed, seeded, chopped
2 tablespoons white vinegar
½ bunch fresh cilantro
1 egg yolk
juice of 1 lime
½ tsp salt
¼ tsp pepper
2 cups olive oil (not extra virgin)

Put all ingredients, except oil into food processor.
Process thoroughly to a mash consistency.
With motor running, slowly add oil in a thin steady stream,
continuing to process until the mixture thickens and emulsifies.
Cover and refrigerate until serving.

Source: Café Pasqual’s by Katherine Kegel

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2 responses to “Potato- Chive Cakes with Serrano Mayonnaise

  1. I don’t know if Cafe Paswual’s still exists but having dinner there was one of the highlights of a trip to Santa Fe, New Mexico. We had just had lunch earlier at the Coyote Cafe.

  2. Pingback: Lobster Salad Stuffed Arepas

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