Mashed Potato Cakes With Green Onions And Sesame Seeds Recipes

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:

• 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.