A delicious flavor and meat free! Everyone in the family enjoyed these, even the two year old that loves only peanut butter sandwiches and scrambled eggs! Making these ahead of time will help firm them up as it is a wet batter to make the cakes with.
Makes: 6 (4 cake) servings
24 oz. yukon gold potatoes, peeled, boiled and mashed – cooled as well
24 oz. button mushrooms, finely chopped
1 medium leek, finely chopped
3 tsp. dried thyme
8 oz. finely shredded gruyere cheese
6 Tbs. parmesan romano cheese, grated
1 1/2 tsp. kosher salt, finely ground
1 1/2 tsp. course ground black pepper
3 large egg yolks
1 1/2 cups panko
6 Tbs. extra virgin olive oil
1 cup balsamic vinegar
1/4 cup honey
8 oz. baby spinach, fresh
8 oz. baby kale, fresh
Heat large skillet over medium heat. Add mushrooms, leek and thyme. Saute to sweat mushrooms and leeks, about 6 minutes. Set aside and cool. Once cooled, in large bowl, add potatoes, mushroom mixture, Cheeses, salt, pepper and egg yolk. Mix until incorporated. Shape into 24 equal sized cakes, about 1/2 inch thick.**
In medium sized skillet, add 2 Tbs. of oil. Heat to medium-high. Meanwhile, spread panko over a plate and coat cakes before frying. Fry on medium high heat, crisping both sides, about 6 minutes each side. Add more oil as needed between frying. While frying, in separate small pan, add vinegar and honey. Bring to simmer and reduce down by 1/2 to 1/3, about 10-15 minutes.
In large bowl, mix spinach and kale. Spread salads over serving plates.
Serve 4 cakes over baby spinach/kale mix. Drizzle with balsamic reduction.
**If having problems keeping the cakes firm, prepare the cakes, coat in panko and then freeze in freezer for about 20 minutes before frying in hot oil.