Pesto Potato Cakes with Tomatoes
There always seems to be a few leftover mashed potatoes hanging around in my fridge and I always enjoy making potato cakes with them. I grew up eating potatoes cakes. My great-grandma would make them for us and she always seasoned them with sage. They were so good.
I have experimented with adding ingredients, like cheese and garlic and I usually top them with sour cream. The rest of the family must have ketchup on their potato cakes. Have I mentioned that ketchup is its own food group at my house.
I wanted to try something different and I had some pesto in the fridge so I stirred it into the potato cakes that I was making for lunch. I topped the potato cakes with some of the cherry tomatoes from my garden. I tossed the tomatoes with a little olive oil, balsamic vinegar and a little fresh ground salt and pepper. It turned out great.
I have been on a search for a good set of grinders and I finally found them. Peugeot Mills makes a fantastic set that looks great sitting on my counter and is just the right size for the dining room table. They are incredibly durable, and so easy to use. I love that they are easy to fill because I really don’t need a IQ puzzle while trying to cook!
Aren’t they awesome? The grinding mechanisms have a lifetime warranty and I know that these are made to last for years and years. Lucky for you, Peugeot Mills is offering a set for giveaway! You know the holidays are not that far off and these would make wonderful gift that is sure to please. Peugeot has been in business for over 160 years! I think they may be on to something good!
WE HAVE A WINNER! CONGRATULATIONS TO JESSICA @ A KITCHEN ADDICTION!
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Giveaway open to US residents. Entries will be received through Sunday, September 30, 2012.
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Pesto Potato Cakes with Tomatoes
- 2 tablespoons vegetable oil
- 1 cup mashed potatoes
- 1 egg, beaten
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon pesto
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fresh ground salt
- 1/2 teaspoon fresh ground pepper
- 1 cup sliced cherry tomatoes
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon fresh ground salt
- 1/4 teaspoon fresh ground pepper
Place a cast iron griddle or skillet over low heat and add vegetable oil.
In a large bowl combine mashed potatoes, egg, Parmesan and pesto. Add flour, baking powder, salt and pepper, stir together just until combined.
Scoop about 2 tablespoons of mixture and form into a patty. Place on griddle and raise heat to medium. Repeat with remaining mixture. Watch carefully and turn when potato cakes start to brown. Cook on both sides about 5 minutes per side.
Remove to a paper towel lined plate.
In a small bowl combine tomatoes, olive oil, balsamic vinegar, salt and pepper and toss together.
To serve, place potato cakes on a plate and top with tomatoes.
Disclosure: I was provided product for review and Peugeot USA is sponsoring the giveaway. I was not compensated for this post and all opinions are my own, as always.