Mashed Potato And Butter Bean Cakes With Green Onions Recipes

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Drain and return to pot; stir over medium heat until dry, about 1 minute. Add milk and butter; mash. Mix in mashed beans and green onions. Season with salt and pepper; cool 15 minutes.
• Place panko in large bowl. Drop 1/4 cupfuls potato mixture into panko; turn to coat. Coat bottom of 2 large nonstick skillets with oil; heat over medium heat. Divide potato cakes between skillets. Using spatula, flatten each potato cake to 2-inch round. Fry until golden, about 5 minutes per side.

Steps:

• Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
• Cook over low heat until any water from potatoes evaporates.
• Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
• Mash hot potatoes in pot; set aside.
• Butter large serving bowl.
• Bring milk to simmer in medium saucepan.
• Add chopped green onion and simmer 5 minutes.
• Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
• Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
• Pour remaining butter into well and serve.

Steps:

• In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat. , Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm.

Steps:

• Cook potatoes in large saucepan of boiling salted water until tender when pierced with knife, about 40 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes into large chunks and place in medium bowl. Add 1/2 cup green onions, 1/4 cup cilantro, 2 garlic cloves, 2 teaspoons ginger, 3/4 teaspoon salt, and 1/4 teaspoon pepper; mash potatoes until well blended. Mix in egg. Form potato mixture into eight 2 3/4-inch-diameter patties, each about 3/4 inch thick. Place potato cakes on platter. (Cakes can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
• Drizzle 1/2 teaspoon oriental sesame oil over both sides of each potato cake. Sprinkle both sides of potato cakes with sesame seeds. Heat canola oil and remaining 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Working in 2 batches, add potato cakes to skillet and cook until golden brown, about 3 minutes per side.
• Divide potato cakes among 4 plates. Sprinkle with remaining 2 tablespoons cilantro and serve.

Steps:

• Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.
• Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.
• Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.
• Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.
• Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.