Potato Cakes With Roasted Red Pepper Cream

1. 1

   Put potatoes in a saucepan with water to cover; bring to a boil over high heat and continue to boil for about 20 minutes; drain well and transfer to a mixing bowl and mash.

2. 2

   Set aside and cool.

3. 3

   When the potatoes are cooled, add the remaining ingredients mixing well.

4. 4

   Form into 12 cakes, using a tbsp each.

5. 5

   Place on a nonstick baking sheet; cover and refrigerate for 1 hour.

6. 6

   To make the cream, about 30 minutes before you want to serve the cakes, place the bell pepper on a rack with aluminum foil with cut side down 2 to 3 inches from heat source.

7. 7

   Broil for 5 min until charred.

8. 8

   Remove the pepper and turn the oven down to 500 degrees.

9. 9

   Carefully transfer the pepper to an airtight plastic bag and let cool for 10 minute.

10. 10

    Remove the pepper from the bag and rub off the skin.

11. 11

    Place it into a food processor and puree until smooth while adding 1/4 cup of the buttermilk.

12. 12

    Bake the chilled potatoe cakes for 15 min until browned.

13. 13

    When cakes are done, transfer the pepper puree to a small sauce pan and whisk in remaining ingredients; cook for 1 min more.

14. 14

    Serve 2 cakes per person.

* Per serving · 4 servings · Values may vary.

No additional tips available.