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1
For the salsa: Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and lemon juice.
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2
Mix well.
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3
Season the salsa with salt and pepper.
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4
Set the salsa aside.
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5
For the Andouille Potato Cakes: Preheat the fryer.
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6
In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic and water.
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7
Season with salt and pepper.
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8
Bring the liquid to a boil.
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9
Reduce to a simmer and cook until the potatoes are fork tender, about 10 to 12 minutes.
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10
In a large saute pan, brown the sausage, about 6 to 8 minutes.
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11
Remove and drain on paper towels.
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12
Set aside.
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13
Remove the potatoes from the heat and drain.
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14
Turn the potatoes into a mixing bowl.
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15
Add the sausage, parsley, remaining tablespoon of garlic, 1 egg and cream.
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16
Using a hand held masher, mash mixture until thoroughly blended.
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17
Season with salt and pepper.
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18
Cool the mixture completely.
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19
Form the mixture into a log, 1-inch thick.
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20
Cut the log into 2-inch pieces.
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21
In a small mixing bowl, add the flour and season with Creole seasoning.
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22
In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk together.
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23
Season the mixture with salt and pepper.
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24
In a third mixing bowl, add the bread crumbs and season with Creole seasoning.
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25
Dredge the potato cakes in seasoned flour, coating completely.
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26
Dip each cake in the egg wash, allowing the excess to drip off.
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27
Dredge the cakes in the seasoned bread crumbs, coating completely.
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28
Fry the cakes until golden brown, about 3 to 4 minutes, turning often for even browning.
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29
Remove the cakes from the oil and drain on paper towels.
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30
Season the cakes with Creole seasoning.
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31
Place 2 cakes in the center of each plate and spoon some salsa over the cakes.
