Potato Cakes with Mozzarella and Pesto

Name: Potato Cakes with Mozzarella and Pesto
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 59 milliliters all-purpose flour; 227 grams mozzarella cheese; 118 milliliters extra-virgin olive oil; 1 small jar store bought pesto sauce; 1 kgs russet potatoes, scrubbed clean; 1 teaspoon salt

Potato Cakes with Mozzarellan and Pesto is a lacto ovo vegetarian hor d'oeuvre. This recipe serves 8. One serving contains 340 calories, 11g of protein, and 17g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up russet potatoes, pesto sauce, mozzarella cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours. If you like this recipe, take a look at these similar recipes: Basil Pesto Potato Salad with Tomatoes and Mozzarella, Onion-Topped Potato & Rutabaga Cakes (Neeps and Tattie Cakes), and Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Bake the potatoes right on an oven rack until a bit overcooked, about 1 hour.

Ingredients you will need

Potato

Equipment you will use

Oven

Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.

Ingredients you will need

Potato

Lower the oven to 250 degrees F.

Equipment you will use

Oven

Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 6 cups. Season the potatoes with the salt and pepper, and then divide them into 16 equal balls. Press each ball into a patty about 1/3-inch thick.

Ingredients you will need

Salt And Pepper

Potato

Equipment you will use

Potato Ricer

Box Grater

Cut half of the cheese into 1/4-inch pieces.

Ingredients you will need

Cheese

Place a piece of cheese in the middle of each of 8 patties. Cover with the remaining patties. Shape the patties into smooth disks. Lightly dust the patties on both sides with flour. (Potato patties can be made ahead and covered and refrigerated up to 1 day before cooking.)

Ingredients you will need

Cheese

Potato

All Purpose Flour

Heat a 12-inch skillet over medium-high heat.

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Frying Pan

Add 3 tablespoons of oil and heat until the oil just begins to smoke.

Ingredients you will need

Cooking Oil

Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium. Cook until brown and crispy on both sides, 10 to 12 minutes total, turning once. If the potatoes absorb all the oil, add another tablespoon or 2 of oil to the skillet and cook the remaining 4 patties.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Frying Pan

In a microwave-safe bowl, warm the pesto in the microwave for about 30 seconds or until warm throughout. Grate the remaining mozzarella.

Ingredients you will need

Mozzarella

Pesto

Equipment you will use

Microwave

Bowl

Sprinkle each potato cake with grated mozzarella and place in a 250 degrees F oven until the cheese is melted. Spoon pesto on top of each cake and serve immediately.

Ingredients you will need

Mozzarella

Cheese

Potato

Pesto

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 59milliliters

all-purpose flour 227grams

mozzarella cheese 118milliliters

extra-virgin olive oil 1small jar

store bought pesto sauce 1kgs

russet potatoes, scrubbed clean 1teaspoon

salt

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Viva Diva Moscato Prosecco with a 4.9 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.