Ingredients
For the goat cheese and potato cakes:
- 1 cup soft goat cheese
- 1 ¼ cups riced or mashed potatoes
- ½ cup fresh bread crumbs
- ¾ cup grated aged goat cheese
- 2 tablespoons minced scallion tops
- ¼ cup minced flat-leaf parsley
- ¾ teaspoon nutmeg
- Salt and finely ground pink peppercorns
- ⅔ cup ground pecans
- 1 tablespoon safflower oil
For the salad:
- 1 tablespoon champagne vinegar
- 3 tablespoons olive oil
- 2 teaspoons minced shallots
- ½ teaspoon salt
- A few grinds pink peppercorns
- 2 bunches watercress, washed and tough stems removed
- 2 heads Belgian endive, sliced into strips
- Nutritional Information
Nutritional analysis per serving (4 servings)
596 calories; 46 grams fat; 16 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 20 grams protein; 43 milligrams cholesterol; 983 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- To make the cakes, place the soft goat cheese in a food processor and process until smooth. Transfer the cheese to a large bowl and add the potatoes and bread crumbs; mix until smooth. Add 1/4 cup of the grated cheese, scallions, parsley and nutmeg and toss with a fork until combined. Season to taste with salt and a few grinds of pink peppercorns.
- Using your hands, form the mixture into balls about the size of golf balls. (You should have about 12.) Flatten the balls into disks about 1/2-inch thick. Place the ground pecans on a plate and coat each disk with pecans. Heat a large skillet over medium heat and add the oil. Add the potato cakes and cook until nicely browned (lower the heat if the nuts begin to burn), about 2 minutes per side. Transfer to a plate and keep warm.
- To make the salad, whisk together the vinegar, olive oil, shallots, salt and pepper in a large bowl. Place the watercress and endive in the bowl and toss to coat. Add the remaining grated cheese and toss again.
- Divide the salad between 4 plates and top each with a few warm potato cakes and serve immediately.
30 minutes
Dining and Cooking