Goat Cheese and Chive Potato Cakes

Washington State Potato Commission

INGREDIENTS:

• 3 lbs. Washington Yukon Gold potatoes
• 8 oz. goat cheese
• ½ cup potato starch (usually available in Jewish foods section)
• 2 eggs, beaten
• ½ cup chopped chives
• 1 ½ teaspoons kosher salt
• 1 teaspoon ground white pepper
• 1 tablespoon olive oil

DIRECTIONS

Scrub potatoes under cold running water with a vegetable brush.  Peel potatoes and cut in 2x2-inch cubes.  Place potatoes in large microwaveable bowl.  Cover with plastic wrap.  Microwave on High until tender, about 7 to 8 minutes. Uncover carefully.  Press through food mill or ricer into large mixing bowl.  Stir in goat cheese, potato starch, eggs, chives, salt and pepper.  Divide mixture into eighths.  With wet hands, form potato mixture into patties about ½-inch thick.  In large skillet or sauté pan over medium heat, heat oil.  Add potato cakes, leaving enough room in between so you can turn them.  (You may need to cook patties in two batches.)  Cook until golden brown on the bottom.  Turn and brown second side.  Hold cakes on a paper-towel lined plate in a 200° oven to keep warm.

Nutritional Analysis per serving:  250 calories, 10 g protein, 26 g carbohydrates, 11 g fat (41% of calories from fat), 75 mg cholesterol, 1.5 g fiber, 530 mg sodium.