Potato Goat Cheese Cakes with European Salad and Balsamic Vinaigrette
Potato goat cheese cakes are a great option when you want something unique, but tasty. This (vegetarian) crowd-pleaser is perfect with a serving of salad.
I am so excited to be chosen as a participant in OXO and PLATED’s Very Vegetarian Challenge this month!
As an Amazon Associate I earn from qualifying purchases.
It’s great timing too, since this month is all about unprocessed food. I created a recipe just for the OXO/PLATED challenge so I hope you’ll enjoy it. I decided to use julienned sweet potatoes, and golden potatoes as the stars in this creation, with crumbled goat cheese in between the two potato cakes. Served alongside a European salad mix topped with more goat cheese, it’s a cheese lover’s dream.
I drizzled a lovely balsamic vinaigrette over both! Coincidentally, sweet potatoes start to make their comeback this time of year, and it’s a good thing because they are so incredibly nutritious.
IF YOU LOVE GOAT CHEESE, you’ll flip for this goat cheese fondue!
This meal is easy enough to make in just half an hour for a quick and satisfying vegetarian weeknight meal. However, these potato goat cheese cakes are definitely impressive enough for company on the weekend.
I have so many OXO kitchen products (which I purchased) that if someone looked through my kitchen without me here, they’d probably think I worked for the company. It’s actually enjoyable to use their tools because they work so well. Whenever I need a kitchen tool or product, I continue to look for OXO products as they are so reliable.
If you’re looking for a similar cheese & veggie meal with beets (and balsamic too!),
check out my Beet Goat Cheese Salad!
PLATED is new to me. It’s a food delivery service geared toward busy people who want to cook, but either don’t have time, or don’t enjoy the shopping/measuring part of the cooking process. PLATED ships all the (pre-measured) ingredients you need, plus the recipe and instructions to make a gourmet meal in 30 minutes or less!
Potato Goat Cheese Cakes with European Salad and Balsamic Vinaigrette
an original recipe by Christina Conte Serves 2
FULL PRINTABLE RECIPE BELOW
Ingredients
Vinaigrette
- 1/2 tsp Dijon mustard
- 2 pinches salt
- 1 tbsp Balsamic vinegar
- 3 tbsp extra virgin olive oil
Potato Cakes
- 1 medium gold potato (about 4 oz)
- 1 medium sweet potato (about 4 oz)
- 1/3 cup flour (use white whole wheat for unprocessed)
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 egg
- 1/4 cup water
To Serve
- 2 oz (1/4 cup) crumbled goat cheese
- 3 oz European salad mix (red oak leaf, green oak leaf, frisee, mizuna, arugula etc.)
- (optional – chopped chives to garnish)
Make the Vinaigrette
In the OXO salad dressing shaker use the OXO 9″ whisk to combine Dijon mustard, salt, and balsamic vinegar together. Continue to whisk while pouring in 3 (THREE) tbsp. olive oil.
Place the top of the dressing shaker on to use pourer and set aside. Rinse the whisk.
Make the Batter
Next, stir together salt, flour, cornstarch and baking powder in medium bowl and set aside. Beat the egg in a jug, then add the 1/4 cup of cold water and gently use OXO whisk to add the liquid to the dry ingredients until a smooth batter has formed.
Julienne the Potatoes
Wash the gold potato and slice with the OXO handheld mandoline slicer on the #3 setting.
Cut potato pieces into small julienne strips; place in bowl and cover with water. Repeat with sweet potato, (but do not soak); set aside. The mandoline slicer works so well, slicing the potato thinly and easily. Just be sure to use the safety gripper to hold the potatoes while slicing!
Cook the Potato Goat Cheese Cakes
Drain, then dry the gold potato in a paper towel, and add to the batter, along with the sweet potato and mix well.
Heat remaining 3 tbsp of olive oil a large sautè pan over medium high heat.
Using the OXO tongs, place a quarter of the potato mixture into the hot pan, forming it into a round, and slightly flattening. Repeat three more times to make four cakes. Cook for about four (4) minutes, or until slightly brown, then turn and finish cooking. Remove from pan when starting to brown, and place on paper towel lined plate.
Assemble the Potato Goat Cheese Cakes
Place some crumbled goat cheese on top of a potato cake, then top with another cake, pressing slightly. Repeat with more goat cheese and the remaining two potato cakes.
Serve the Potato Goat Cheese Cakes
Place half of the European salad mix on a dinner plate, and top with half of remaining goat cheese. Arrange the potato goat cheese cakes alongside the salad (and top with chopped chives, if desired.)
For a non-vegetarian cheese & potato-based option, take a look at my Gattò di Patate recipe!
(Italian Cheesy Potato Casserole with Ham)
Finally, drizzle the balsamic vinaigrette with the OXO salad dressing shaker, over the salad and potato cake; repeat on a second plate with remaining ingredients and serve immediately.
Doesn’t this look delicious?
OXO Tools I used: OXO Salad Dressing Shaker, OXO 9″ whisk, OXO Handheld Mandoline Slicer, OXO 12″ tongs with silicone tips“>.
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Potato Goat Cheese Cakes with European Salad and Balsamic Vinaigrette
Special Equipment
- 1 OXO salad dressing shaker (optional)
- 1 OXO handheld mandoline slicer (optional)
Ingredients
Vinaigrette:
- ½ tsp Dijon mustard
- ¼ tsp salt (two pinches)
- 1 Tbsp Balsamic vinegar
- 3 Tbsp extra virgin olive oil
Potato Goat Cheese Cakes:
- 1 medium gold potato (about 4 oz/ 115 g)
- 1 medium sweet potato (about 4 oz/ 115 g)
- ⅓ cup flour (use white whole wheat for unprocessed)
- ¼ cup cornstarch
- ½ tsp baking powder
- ⅛ tsp salt
- 1 egg
- ¼ cup water
- ¼ cup crumbled goat cheese
- 3 oz European salad mix (red oak leaf, green oak leaf, frisee, mizuna, arugula etc.)
- ½ tsp chives (chopped, to garnish- optional)
Instructions
Make the Vinaigrette:
- In the OXO salad dressing shaker, use the OXO 9" whisk to combine Dijon mustard, salt, and balsamic vinegar together. Continue to whisk while pouring in the 3 Tbsp of olive oil.
- Place the top of the dressing shaker on to use pourer and set aside. Rinse the whisk.
Make the Batter & Julienne the Potatoes:
- Stir together salt, flour, cornstarch and baking powder in medium bowl and set aside. Beat the egg in a jug, then add the cold water and gently use OXO whisk to add the liquid to the dry ingredients until a smooth batter has formed.
- Wash the gold potato and slice with the OXO handheld mandoline slicer on the #3 setting.
- Cut potato pieces into small julienne strips; place in bowl and cover with water. Repeat with sweet potato, (but do not soak); set aside. The mandoline slicer works so well, slicing the potato thinly and easily. Just make sure to use the safety gripper to hold the potatoes while slicing!
Cook the Potato Cakes:
- Drain, then dry the gold potato in a paper towel, and add to the batter, along with the sweet potato and mix well.
- Heat the remaining 3 Tbsp of olive oil a large saute pan over medium high heat.
- Using the OXO tongs, place a quarter of the potato mixture into the hot pan, forming it into a round, and slightly flattening. Repeat three more times to make four cakes. Cook for about four (4) minutes, or until slightly brown, then turn and finish cooking. Remove from pan when starting to brown, and place on paper towel lined plate.
Assemble the Potato Goat Cheese Cakes:
- Place some crumbled goat cheese on top of a potato cake, then top with another cake, pressing slightly.
- Repeat with more goat cheese and the remaining two potato cakes.
Serve:
- Place half of European Salad Mix on a dinner plate, and top with half of remaining goat cheese. Arrange a potato cake alongside the salad (and top with chopped chives, if desired.)
- Drizzle the balsamic vinaigrette with the OXO salad dressing shaker, over the salad and potato cake; repeat on a second plate with remaining ingredients and serve immediately.
Notes
- If you prefer, use feta cheese instead of goat cheese.
Nutrition
DISCLOSURE: I received some OXO products in order to complete this challenge, however, all thoughts and opinions are my own.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I happen to have all of the ingredients in our home, so will try this soon. Thanks for your recipe.
Wonderful! Thank YOU!
I can’t see any pictures on line with this recipe. Are there any?
Yes, there are many photos, I don’t understand why you can’t see them.