Ep/c Potato Cake & Asparagus Recipe
Make Ep/c Potato Cake & Asparagus Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potato Cakes
Asparagus & Garnish
Method
Potato Cakes
- 1
Cook potatoes
Place the peeled, cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a simmer over high heat, then reduce to medium-low and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain thoroughly in a colander and let steam for 2 minutes to remove excess moisture.
- 2
Mash and make thick béchamel
Return the drained potatoes to the warm pot off heat. In a small saucepan, melt 2 tbs butter over medium heat, stir in 3 tbs flour and cook 1 minute, whisking. Slowly whisk in 1 cup milk and cook, stirring, until the mixture thickens slightly, about 2–3 minutes. Pour the thickened milk mixture into the potatoes and mash until smooth but still slightly textured. Allow mixture to cool 5 minutes.
- 3
- 4
Shape cakes
Divide the mixture into 8 equal portions (for 4 servings, make 2 cakes per person or 4 larger cakes). Wet your hands and form each portion into a compact patty about 3 inches wide and 1/2 inch thick. Place on a parchment-lined tray and refrigerate 15 minutes to firm up (or 10 minutes in freezer).
- 5
Pan-fry until golden
Heat a large skillet over medium heat. Add 2 tbs neutral oil and 1 tbs butter. When the butter stops foaming, add potato cakes (work in batches without crowding). Cook until deep golden and crisp, about 4–5 minutes per side. Adjust heat to prevent burning; press gently with a spatula for even contact. Transfer to a wire rack or paper towel-lined plate to drain and keep warm in a 200°F (95°C) oven if necessary.
Asparagus & Garnish
- 6
Prepare asparagus
While potato cakes chill, trim asparagus by snapping or cutting off the woody ends so spears are uniform length. Pat dry.
- 7
Sear or roast asparagus
Option A - Sear: Heat a separate skillet over medium-high heat and add 1 tbs extra-virgin olive oil. Add asparagus in a single layer, season with flaky sea salt, and cook, tossing occasionally, until bright green and tender-crisp with charred spots, about 4–6 minutes depending on thickness. Option B - Roast: Preheat oven to 425°F (220°C). Toss asparagus with olive oil and salt on a rimmed baking sheet and roast 8–10 minutes until tender-crisp. Choose the method that matches your equipment.
- 8
Finish asparagus
Remove asparagus from heat, zest half the lemon over the spears, and squeeze 1–2 tbs lemon juice to taste. Toss briefly to coat and transfer to a warm plate.
- 9
Prepare garnish and sauce
In a small bowl, stir 1/4 cup crème fraîche (or sour cream) with 1/2 tsp lemon zest, 1 tsp lemon juice, and a pinch of flaky salt. Adjust seasoning to taste. If using microgreens or baby arugula, toss lightly with a few drops of olive oil and a pinch of salt.
- 10
Plate and finish
Place two potato cakes per plate (or one large cake) and arrange a handful of asparagus alongside. Dollop 1–2 tbs of the lemon crème fraîche on each cake or on the plate. Top with a small handful of microgreens or arugula. Sprinkle a light dusting of smoked paprika over the crème fraîche if desired and finish with an extra pinch of flaky sea salt and a grind of black pepper. Serve immediately.