Andouille Potato Cakes With Fresh Corn And Tomato Salsa

Recipe Ingredients

		For The Salsa
1/2 cup	31g / 1.1oz	Blanched corn
4		Ripe Italian plum tomatoes - peeled, seeded, And diced
1/2 cup	31g / 1.1oz	Minced onions
1 teaspoon	5ml	Minced jalapeño peppers
2 tablespoons	30ml	Chopped fresh cilantro
1 tablespoon	15ml	Freshly-squeezed lime juice
1 teaspoon	5ml	Freshly-squeezed lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The andouille Potato Cakes
1/2 cup	31g / 1.1oz	Chopped onions
1/4 cup	27g / 1oz	Chopped celery
2 1/2 lbs	1135g / 40oz	White potatoes - peeled and diced
1 tablespoon	15ml	Chopped garlic - plus
2 teaspoons	10ml	Chopped garlic
3 cups	711ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Andouille sausage
1 tablespoon	15ml	Finely-chopped parsley
1/2 cup	118ml	Heavy cream
1 cup	62g / 2.2oz	All-purpose flour
		Creole Seasoning - to taste
3		Eggs
2 cups	292g / 10oz	Fine dried bread crumbs

Recipe Instructions

For the salsa: Combine the corn, tomatoes, onions, jalapeños, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside.

For the Andouille Potato Cakes: Preheat the fryer. In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic and water. Season with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10 to 12 minutes.

In a large saute pan, brown the sausage, about 6 to 8 minutes. Remove and drain on paper towels. Set aside. Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the sausage, parsley, remaining tablespoon of garlic, 1 egg and cream. Using a hand held masher, mash mixture until thoroughly blended. Season with salt and pepper. Cool the mixture completely. Form the mixture into a log, 1-inch thick. Cut the log into 2-inch pieces.

In a small mixing bowl, add the flour and season with Creole seasoning. In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk together. Season the mixture with salt and pepper. In a third mixing bowl, add the bread crumbs and season with Creole seasoning.

Dredge the potato cakes in seasoned flour, coating completely. Dip each cake in the egg wash, allowing the excess to drip off. Dredge the cakes in the seasoned bread crumbs, coating completely. Fry the cakes until golden brown, about 3 to 4 minutes, turning often for even browning.

Remove the cakes from the oil and drain on paper towels. Season the cakes with Creole seasoning. Place 2 cakes in the center of each plate and spoon some salsa over the cakes.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1C43) - from the TV FOOD - NETWORK"

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