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Ingredients

• FOR THE SALSA:
• 1/2 cup blanched corn
• 4 ripe Italian plum tomatoes, peeled, seeded and diced
• 1/2 cup minced onions
• 1 teaspoon minced jalapeno peppers
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon freshly squeezed lemon juice
• Salt
• Freshly ground pepper
• FOR THE ANDOUILLE POTATO CAKES:
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 2 1/2 pounds white potatoes, peeled and diced
• 1 tablespoon plus 2 teaspoons chopped garlic
• 3 cups water
• Salt
• Freshly ground pepper
• 1/2 pound Andouille sausage
• 1 tablespoon finely chopped parsley
• 1/2 cup heavy cream
• 1 cup all purpose flour
• Creole seasoning
• 3 eggs
• 2 cups fine dried bread crumbs

Description

Andouille Potato Cakes With Fresh Corn And Tomato Salsa

Emerils