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Summer Salad with Goat Cheese-Filled Potato Cakes
Summer Salad with Goat Cheese-Filled Potato Cakes has fresh garden vegetables tossed with a zesty dressing and topped with a warm and crispy goat cheese-filled potato cake.
Yield: 4 servings 1x
Prep: 30 minsCook: 15 minsTotal: 45 minutes
Ingredients
- 1 1/2 pounds peeled russet potatoes cut in large cubes (about 2 potatoes cut into 6-8 cubes each)
- 1 cup very thinly sliced red onion
- 1 1/2 cups thinly sliced peeled jicama
- 1 1/2 cups peeled thinly sliced yellow beets
- 1/2 cup champagne vinegar
- 1/2 cup cider vinegar
- 1 teaspoon dry oregano
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 ounces goat cheese
- 3/4 cup extra virgin olive oil, divided
- 1 cup sliced English cucumber striped with a peeler
- 1 large tomato cut into 16 pieces (halve on the horizon then cut each half into eight)
- 2 small avocados peeled, stone removed and each cut into quarters (8 pieces total)
- Salt and pepper to taste
- Baby greens to line each plate
Instructions
- Preheat oven to 325 degrees
- In a medium pot of salted water, boil potato cubes for 5-8 minutes until just cooked without getting too soft. Drain potatoes and lay them on a small pan and place in oven for five minutes to dry. Then cool potatoes to room temperature.
- While potatoes are cooking, in a medium bowl, place red onion, jicama and beets and toss. Add both vinegars and dry oregano, toss again and let sit at room temperature while you prepare the rest of the dish.
- Once the potatoes are cool, pass through a potato ricer with the largest holes on the disk into a medium bowl. Add the salt and pepper and gently mix to combine.
- Divide this mixture into eight even balls.
- Spray a 3 ½ inch round biscuit cutter with non-stick cooking spray and place on your cutting board. Place one potato ball in cutter and press to edges and bottom. Make a slight indentation with your thumb in the center.
- Divide the goat cheese into four pieces and press into circles the size of a silver dollar and place one in the center of the potato patty.
- Place a second ball over the top and press to edges. Remove cutter and with a spatula, slide the stuffed potato patty onto a plate. Repeat for the remaining three and refrigerate the plate for 30 minutes to firm up the mixture. (These can be made ahead up to a day. Keep covered in the refrigerator).
- Before cooking the patties, prepare four salad plates by lining with salad greens.
- Add ½ cup of olive oil to onion and beet mixture and stir. Add salt and pepper to taste.
- Heat a large nonstick sauté pan over medium high heat and heat the ¼ cup of olive oil.
- Remove potato patties from refrigeration and when the oil is hot, slip a spatula under each one and place in the pan not touching. Then leave them alone for about 4 minutes. Peek under one and if golden, very gently flip to brown the other side. These are very delicate so a steady hand is needed.
- While they cook on the other side, with a slotted spoon divide the onion and beet mixture between each plate, leaving the dressing in the bowl.
- Add the tomatoes, cucumber and avocado to the dressing and gently toss to coat and again with a slotted spoon, remove to the plates, leaving the center open.
- Once the potato patties are browned, gently remove from pan and place in the center of each dish.
- Finally spoon a little dressing over the top of each patty and serve.
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