View Full Version : REV: 4/05 CL walnut crusted potato and blue cheese cakes
04-04-2005, 02:04 PM
well, these were a disaster, but at least they tasted good. I know I saw them under another post and no search brought it up:confused:
they literally were a ball of mush, so I recommned before putting milk in, check conssistency and do a patty test for firmness. I put the amount called for which was too much. I even refrigerated them a few hours hoping they would firm up, but that didnt happen. when I tried to turn them in the pan, they were just a glob, they made did make good fried mashed potato globs,
04-04-2005, 02:44 PM
We had these at our Supper Club on Saturday night and the person who made them noted similar problems with getting them into patties and frying up nicely.
I thought they tasted wonderful despite that though!
04-04-2005, 03:18 PM
I reviewed them on this thread (http://community.cookinglight.com/showthread.php?s=&threadid=72194&highlight=walnutcrusted). I didn't have any trouble with them being too "soupy", but I did increase the olive oil and coating a little bit. The interior was very soft, but I did get a nice brown crust on them. Sorry they didn't work out for you--we loved this recipe. :)
04-04-2005, 03:25 PM
I am also sorry to hear that you had difficulty with this one. I made the recipe pretty much exactly as directed (I did use a bit more blue cheese :) ) and didn't have any problems. The center was definitely the consistency of mashed potatoes, but, I had no problems getting them into cakes or getting them to brown evenly.
04-04-2005, 06:29 PM
I made these exactly as directed. THe only change I would make would be to put in more blue cheese. Maybe you didn't have enough potatoes for the milk you put in and that made them soupy. I would give them another try...they are very good.
04-04-2005, 07:20 PM
So sorry to hear these didn't work out for you, Laurie.:( I'm making them tomorrow night and will be sure to check the potato consistency before adding the milk.
04-05-2005, 04:53 PM
Recipe good with Finesse:
I made them this weekend but I halved the recipe and used baking potatoes instead. I wonder if the potato type makes a difference? I like baking potato's texture better.
They were soft, but I molded them gently in my hands by grabbing a handful of the mixture, tossing the ball side to side until it kind of flattened to around a half inch thick, then I dropped the cake by itself in the crumb mixture, I scooped crumbs over the top, and then gently picked it up, and layed it in the pan.
I found a 2-3" size was easier to flip in the pan.
I let the cakes brown fully before I fussed with them so the hardness of the crust would give the patties something solid to aid in the turning. (I would peak at the crust by barely lifting one up.)
Oh, and they were yummy. I served for lunch immediately with a carrot, banana, cilantro salad with lemon juice and salt. The crunch of the salad helps balance out the soft texture of the cakes.
My husband loved the nut taste, and tolerated the blue cheese, two things he doesn't like too much, but he liked these cakes, and ate up the leftovers.
04-05-2005, 09:48 PM
I had good luck with this recipe this evening. I had exactly two pounds of red potatoes (I bought a 2-lb bag) and the consistency came out just fine with the 1/4 cup milk. They were slightly sticky but held together well when cooking. I had more potatoes than bread crumb mixture so I saved that excess as "mashed potatoes". To be honest, I liked them just as well mashed as I did with the bread crumb/walnut coating on them, maybe even better. Don't think I will go to the trouble of frying them as patties again. Just extra fat and more calories, IMHO.
04-07-2005, 10:28 AM
I also made these a few days ago and thought they were great. I upped the cheese a bit - added about a 1/2 cup crumbled gorgonzola. They held together just fine. As with all "light" patties, cakes, etc., I never get a great crust on them, but they were yummy anyway.
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