Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Blanched corn

  2. 4 Ripe Italian plum tomatoes - peeled, seeded, And diced

  3. 1/2 cup 31g / 1.1oz Minced onions

  4. 1 teaspoon 5ml Minced jalapeño peppers

  5. 2 tablespoons 30ml Chopped fresh cilantro

  6. 1 tablespoon 15ml Freshly-squeezed lime juice

  7. 1 teaspoon 5ml Freshly-squeezed lemon juice Salt - to taste Freshly-ground black pepper - to taste For The andouille Potato Cakes

  8. 1/2 cup 31g / 1.1oz Chopped onions

  9. 1/4 cup 27g / 1oz Chopped celery

  10. 2 1/2 lbs 1135g / 40oz White potatoes - peeled and diced

  11. 1 tablespoon 15ml Chopped garlic - plus

  12. 2 teaspoons 10ml Chopped garlic

  13. 3 cups 711ml Water Salt - to taste Freshly-ground black pepper - to taste

  14. 1/2 lb 227g / 8oz Andouille sausage

  15. 1 tablespoon 15ml Finely-chopped parsley

  16. 1/2 cup 118ml Heavy cream

  17. 1 cup 62g / 2 1/5oz All-purpose flour Creole Seasoning - to taste

  18. 3 Eggs

  19. 2 cups 292g / 10oz Fine dried bread crumbs

Instructions Jump to Ingredients ↑

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


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