Andouille Potato Cakes with Fresh Corn and Tomato Salsa

Ingredients

  • 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
  • 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

Description

Andouille Potato Cakes With Fresh Corn And Tomato Salsa

Emerils Favicon Emerils
View Full Recipe



Found Country:US image description
Back to top