1 whole roasted garlic bulb
½ cup grated Manchego cheese
¼ cup minced fresh chives
salt and pepper
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.
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).
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