These Potato Provolone Cakes are one of my favorite comfort foods. The cherry tomatoes add a fresh and juicy quality to the potato and the dill crème brings balance to the overall flavor. This vegetarian potato cake recipe is both gluten and egg free.
I was 14 the first time I attempted to make potato cakes. We had a plugin griddle at the time and I remember that I had made them too big and that they did not cook all the way through. They were awful due to the fact that they were pretty much raw. I continued to experiment and I finally figured it out after a few more attempts. This was basically the start of my cooking adventures. At that time, I loved them smothered in ketchup but now I think that they are much better complimented with a dill crème.
I also have a very fond memory of fried provolone. My friend Susie lived a few houses down from our school S.M.A.S.H. (Santa Monica Alternative School House). We were allowed to leave the school campus during lunch and we would often go to her house to make our lunch. On one occasion she asked me if I had ever tried fried provolone and I told her that I hadn’t. She became really excited and immediately started scavenging through her fridge to see if she had any provolone cheese. She did! She pulled out a skillet and threw the cheese right on it and let it sit and sizzle. I was in awe! She made us BLT style sandwiches with her mom’s homemade bread. I couldn’t get over how good it was and that it almost had a meaty flavor and texture. It was one of the best sandwiches I had ever had! While this recipe isn’t a fried provolone recipe per se, it is an incredible way to serve provolone. Have you ever tried it fried?
I like a crisp Sauvignon Blanc with these potato cakes but they are also great with an uncorked Chardonnay or an Albariño.
Potato Provolone Cakes with Dill Crème Fraîche Recipe:
Ingredients
- 8 oz. Provolone - shredded
- 2 1/2 Pound Russet Potatoes - shredded
- 1/2 White Onion - shredded
- 2 Cloves Garlic - minced
- 4 Tablespoons ground Chia Seeds
- 10 Tablespoons Filtered Water
- 1 1/4 Teaspoon Sea Salt
- 2 Tablespoons Tapioca Flour
- 1/4 Cup White Rice Flour
- Dill Crème - recipe below
- 3 - 4 Tablespoons Extra Virgin Olive Oil - for pan
Dill Creme
- 8 oz Crème Fraîche or Sour Cream
- 1 Tablespoon Lemon Juice - fresh squeezed
- 1/4 Cup Fresh Dill - minced
- 1/4 Teaspoon Sea Salt
Garnish
- Chives - minced - to taste
- 1 Basket Orange Cherry Tomatoes - or color of choice
- Purple Kale - optional
Instructions
Dill Crème
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In a medium-small bowl, mix the creme, minced dill and salt together. Set aside in the refrigerator.
Garnishes
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Mince the chives and set aside.
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Cut the tomatoes in half and set aside.
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If serving with kale, wash and remove the stems then tear into small pieces. Set aside.
Potato Cakes
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Add the water to a small bowl and whisk in the ground chia seeds. Whisk until it starts to pull away from the bowl. Set aside.
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In another small bowl, mix together the tapioca, rice flour and salt. Set aside.
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Shred the potatoes and onions then put into a kitchen towel to squeeze out as much water as you can.
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You might want to divide it to make it easier to squeeze.
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Add the potato/onions to a large bowl and mix together with the cheese.
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The cheese tends to clump together so make sure and separate clumps.
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Mix in the chia egg really well then mix in the flour.
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Preheat the oven to 200 degrees
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Add a little oil to a large nonstick skillet (preferably a ceramic nonstick) over medium heat.
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Scoop out about 3 tablespoons of the potato mixture and form it into a small patty.
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When the oil is hot, add the potato cakes and cook until cheese just starts to melt, then press them down fairly thin.
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Use the edge of the spatula to push in the sides to make them round.
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Then flatten some more.
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Cook for about 3 -4 minutes on each side, or until golden brown and crispy.
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Transfer to a plate with paper towels to soak up some of the oil, then place them in the oven to stay warm.
Assembly
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Serve the potato cakes with the dill crème, tomatoes and kale on the side.
