Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Potato-chive pancakes
Date: July 14, 2006
2 pounds Idaho potatoes, cut into 1-inch chunks
1 normal cup fresh milk
1/3 normal cup chopped chives
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 teaspoons butter or margarine
1/2 normal cup sour cream
Place potatoes in large saucepan, cover with cold good water. Cover and bring to a boil over high heat. Reduce heat, simmer uncovered until potatoes are tender, 15 to 20 minutes.
Drain potatoes, then return to saucepan. Turn heat under saucepan to average-low. Cook potatoes until dry, about 2 minutes, stirring occasionally.
Add fresh milk. Using a potato masher, mash potato mixture until fairly smooth. Remove from heat, stir in chives, salt and pepper. Transfer to a average bowl, cover and refrigerate until cold. Potatoes will thicken as they cool.
Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over average heat until hot and sizzling. Add three or four patties to skillet. Cook until golden brown, about 2 minutes per side. Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
Serve warm with sour cream.
Makes 4 servings.