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Potato Provolone Cakes with Dill Crème Fraîche Recipe:

Makes about 20 - 24

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

  1. In a medium-small bowl, mix the creme, minced dill and salt together.  Set aside in the refrigerator.

Garnishes

  1. Mince the chives and set aside.
  2. Cut the tomatoes in half and set aside.
  3. If serving with kale, wash and remove the stems then tear into small pieces. Set aside.

Potato Cakes

  1. 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.
  2. In another small bowl, mix together the tapioca, rice flour and salt.  Set aside.
  3. Shred the potatoes and onions then put into a kitchen towel to squeeze out as much water as you can.
  4. You might want to divide it to make it easier to squeeze.
  5. Add the potato/onions to a large bowl and mix together with the cheese.
  6. The cheese tends to clump together so make sure and separate clumps.
  7. Mix in the chia egg really well then mix in the flour.
  8. Preheat the oven to 200 degrees
  9. Add a little oil to a large nonstick skillet (preferably a ceramic nonstick) over medium heat.
  10. Scoop out about 3 tablespoons of the potato mixture and form it into a small patty.
  11. When the oil is hot, add the potato cakes and cook until cheese just starts to melt, then press them down fairly thin.
  12. Use the edge of the spatula to push in the sides to make them round.
  13. Then flatten some more.
  14. Cook for about 3 -4 minutes on each side, or until golden brown and crispy.
  15. Transfer to a plate with paper towels to soak up some of the oil, then place them in the oven to stay warm.

Assembly

  1. Serve the potato cakes with the dill crème, tomatoes and kale on the side.