Garlic Potato Cakes

Nice to serve as part of a vegetarian main meal – try some fresh tomato salsa with these.

Ingredients:-

2 1/2 lb red potatoes -- scrubbed & halved

12 cloves garlic -- peeled

3 tbsp cornmeal, + more for dredge (free on green)

2 tbsp fresh parsley -- chopped

1 lg egg and 1 lg egg yolk

2 tbsp low-fat milk (1.5 syns)

Olive oil fry right

Salt and freshly ground black pepper -- to taste

Method:-

Place potatoes and garlic in a large pot of salted water. Bring to a simmer over medium heat and cook until the potatoes are just tender, about 20 minutes.

Drain and return the potatoes unpeeled and garlic to the pot. Add cornmeal and parsley and coarsely mash everything together.

In a small bowl, whisk egg, egg yolk, milk and 2 or 3 good squirts of Olive Oil Fry Right. Stir the mixture into the potatoes. Season with salt and pepper. Spread the potatoes out on a large plate, cover and refrigerate. Chill at least 1 hour or up to 4 hours.

Preheat the oven to 450°F (or alternatively use the Grill) and place rack on lower third of oven.

Form the chilled potatoes into 16 cakes. Put about 1/4 cup cornmeal in a shallow dish; dredge the potato cakes in the cornmeal and transfer to a tray.

If cooking the potato cakes on the grill, place two thickness's of aluminium foil on the rack. Spray the foil with fry right. Set the potato cakes on the foil and cook until well-browned on both sides, about 6 minutes per side. (If cooking potato cakes in the oven, spray a non-stick baking sheet. Bake in the lower third of the oven until well-browned on the bottom, about 10 minutes. Turn over and bake until browned on the second side, about 10 minutes longer.)