Crispy potato cakes are a no-brainer for leftover roasted potatoes and are the perfect canvas for so many flavors from sweet to spicy. These cakes are topped with a smoky poblano relish and shredded chicken to make a meal. Quick-cooking oats add heft and sturdiness to the patties without weighing them down. Swap the all-purpose flour for rice or oat flour for a gluten-free main. The potato cakes would also be a fantastic appetizer: Form smaller patties before cooking and top with the poblano mixture or a fresh mango salsa.
How to Make It
Preheat broiler to high.
Place poblano peppers on a foil-lined baking sheet; broil 8 minutes. Wrap in foil; let stand 10 minutes. Peel and coarsely chop. Combine peppers, tomatoes, onion, 2 tablespoons oil, juice, and salt in a bowl. Combine potatoes, oats, red pepper, flour, and egg in a bowl.
Heat 1 1/2 tablespoons oil in a large skillet over medium-high. Spoon about 1/3 cup potato mixture into pan. Repeat 3 times to form 4 cakes. Cook 3 to 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and potato mixture. Top cakes evenly with poblano mixture, chicken, and cilantro
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