Ovnbagte kartoffelpandekager
Denne bagt kartoffelkage er lige så smagfuld som deres helt friske modstykker.
Kilde: Martha Stewart Living, oktober 1996
Udbytte
Denne bagt kartoffelkage er lige så smagfuld som deres helt friske modstykker.
Kilde: Martha Stewart Living, oktober 1996
Udbytte
Omar
27.04.2023 @ 02:54
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“This baked potato cake is just as flavorful as their fresh counterparts. Source: Martha Stewart Living, October 1996. Makes 12. Ingredients: 4 medium Yukon gold potatoes, 1 tsp olive oil, 2 cloves garlic, chopped, 1/2 small onion, cut into 1/4-inch dice, 1/2 red bell pepper, cut into 1/4-inch dice, 1 celery stalk, peeled to remove strings, cut into 1/4-inch dice, 2 tbsp homemade or low-sodium canned chicken stock, skimmed of fat, 1/4 cup skim milk, 2 tbsp chopped fresh thyme, plus sprigs for garnish, 1 tsp salt, 1/8 tsp freshly ground black pepper, 1/8 tsp cayenne pepper, 2 large egg whites, 3/4 cup plain bread crumbs, toasted, 2 tbsp vegetable oil, Sweet red pepper sauce. Directions: 1. Place potatoes in a small stockpot, cover with water and bring to a boil. Reduce heat to medium-high; simmer gently until tender, 40 to 45 minutes. Drain in a colander. Use a towel to hold potatoes, peel while still warm. Pass potatoes through a potato ricer or a food mill into a large bowl. 2. Heat oven to 450 degrees. Meanwhile, heat olive oil in a sauté pan over medium-low heat. Add garlic, onion, red pepper and celery; sauté until vegetables are translucent, about 5 minutes. Add stock; sauté 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt and black and cayenne peppers. Shape 1/3 cup mixture into 3-inch round cake; transfer to sheet. Repeat, making cakes with remaining mixture. 3. In a shallow bowl, whisk egg whites until frothy. Place bread crumbs in a shallow bowl. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet. 4. Pour 1 tbsp canola oil into a medium nonstick sauté pan; place over medium-high heat. Add half of cakes; cook until golden brown, 2 to 3 minutes per side. Return to baking sheet; set aside. Repeat