Pommes Darphin With Santa Barbara Uni Recipe
lacy potato cake, jalapeño-shallot relish
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Ingredients
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Potato Cake
Jalapeño-Shallot Relish
Topping
Method
Preparation of Potato Cake
- 1
Prepare the Potatoes
Peel and grate the Yukon Gold potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- 2
- 3
Form the Cakes
Shape the potato mixture into small patties or cakes, about 1/2 inch thick.
Cooking the Cakes
- 4
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 5
Fry the Cakes
Add the potato cakes to the skillet, cooking in batches if necessary. Fry until golden brown and crispy, about 4-5 minutes per side.
- 6
Drain Excess Oil
Remove the cakes from the skillet and drain on paper towels to absorb excess oil.
Preparation of Jalapeño-Shallot Relish
- 7
Combine Ingredients
In a small bowl, mix the minced jalapeño, shallots, cilantro, lime juice, and salt. Adjust seasoning to taste.
Serving
- 8
Plate the Dish
Serve the crispy potato cakes topped with a dollop of the jalapeño-shallot relish and a piece of Santa Barbara uni on each cake.
