Potato Cakes With Mozzarella And Pesto Recipes

MOZZARELLA AND PESTO TWISTS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
• Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
• Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

POTATO CAKES WITH MOZZARELLA AND PESTO

Steps:

• Preheat the oven to 450º.
• Bake the potatoes right on the oven rack until a bit overcooked, about 1 hour. Let sit until they can be handled.
• Cut potatoes in half and scoop out the flesh. (Reserve the skins for another use if desired, or toss.).
• Lower the oven to 250º.
• Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. This should give you about 6 cups of potatoes.
• Season the potatoes with salt and pepper, and divide into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
• Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties.
• Cover with the remaining 8 patties and shape into smooth disks.
• Lightly dust the patties on both sides with flour. (Patties can be stored for 1 day at this point).
• Heat a 12" skillet over medium-high heat. Add 3 Tbs. of oil and heat until the oil just begins to smoke.
• Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium.
• Cook until brown and crispy on both sides, 10-12 minutes total. Turn only once. If the first 4 patties absorb all of the oil, just add another Tbs. or so to the skillet and cook the remaining 4 patties.
• Warm pesto sacue in a micro-safe bowl for about 30 sec. or until just warm.
• Grate the remaining mozzarella cheese.
• To serve: sprinkle each potato cake with grated mozzarella and place in a 250º oven until the cheese is melted, spoon pesto on top of each cake and serve immediately.

POTATO CAKE

Steps:

• In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
• Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

OLD FASHIONED POTATO CAKES

Steps:

• Spray a frying pan with Pam, and heat over medium.
• Combine all ingredients.
• Drop into patties into the pan.
• Brown patties on both sides.
• Serve hot.