LCBO Food & Drink Holiday 2020

REMAINS OF THE DAY

ROOT VEGETABLE POTATO CAKES WITH CRANBERRY- ORANGE MAYO

These potato cakes make great use of your leftover root vegetables and can be served as a side dish or appetizer. 1 egg 1 cup (250 mL) cooked carrots 1 cup (250 mL) cooked parsnips or turnips 1 cup (250 mL) cheddar cheese, grated 2 cups (500 mL) mashed potatoes ⁄ cup (60 mL) flour ⁄ cup (60 mL) green onions, finely chopped ⁄ tsp (2 mL) salt, or to taste ⁄ tsp (1 mL) freshly ground black pepper, or to taste ⁄ cup (60 mL) vegetable oil, divided 1 In a food processor, pulse the egg, carrots and parsnips until the vegetables are finely chopped but not puréed. 2 In a medium bowl, fold together the cheese, potatoes, carrot mixture, flour, green onions, salt and pepper until well combined. 3 In a medium pan, heat half the oil over medium-high heat. Using an ice cream scoop, add balls of mixture to the pan, making sure to not overcrowd. Lightly flatten the patties with a spatula. 4 When one side has cooked to golden, about 4 minutes, flip and cook the other side to golden. Remove patties and place on paper towel. 5 Heat remaining oil and continue cooking the remainder of mixture. 6 Serve warm topped with Cranberry- Orange Mayo (recipe on page 239). Makes 20 cakes

WHAT TO SERVE

Treat these bundles of root vegetable goodness to a beer pairing. Kölsch-style ale delivers hops and roasted malt notes that highlight the dish’s flavours. Beau’s Lug Tread LCBO 647859, 6 pk, $17.95

82

HOLIDAY 2020 FOOD & DRINK