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Potato Goat Cheese Cakes with European Salad and Balsamic Vinaigrette

Course Main Courses
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 cakes
Calories 307
Author Christina Conte
A great meat-free meal with goat cheese.

Equipment

  • 1 OXO salad dressing shaker (optional)
  • 1 OXO handheld mandoline slicer (optional)

Ingredients

Vinaigrette:

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)
US Customary - Metric

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

Serving: 2 cakes | Calories: 307kcal | Carbohydrates: 36g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 390mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8741IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 2mg
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