Mashed-Potato Cakes with Olives and Capers

1. 1

   Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender.

2. 2

   Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste.

3. 3

   Scoop the mixture by 1/4-cup measures, form the scoops into 1/2-inch-thick cakes, and coat the cakes with the bread crumbs.

4. 4

   In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the cakes, turning them once, for 4 minutes, or until they are golden.

5. 5

   Serve the cakes with the lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.