Yield: 4 servings
|1 cup||Cooked mashed potato|
|¼ cup||Olive oil plus extra for frying|
|¼ cup||Cilantro, chopped|
|1 tablespoon||Medium-hot pure Chimay chile powder or regular chile powder|
|Salt and pepper to taste|
Mix the potato, cup of the oil, cilantro, and chile powder. Add salt and pepper to taste. Shape the mixture into 16 small cakes. To cook the galette, saut them in olive oil over medium-high heat for 1-2 minutes per side, or until they are golden brown on each side.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 193 Submitted By DIANE LAZARUS On 07-14-95