Potato Cake with Ginger & Garlic and Avocado Aoli

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients:

Potato Cake
1 pound Yukon Gold potatoes, peeled and grated 
1 tablespoon grated ginger 
2 cloves garlic, minced 
2-3 tablespoons all-purpose flour 
1/2 teaspoon salt 
1/2 to 3/4 cup olive oil

Garlic and Avocado Aoli
4 avocados 
2 teaspoons sherry vinegar 
1 Serrano chile, small dice 
1 bunch cilantro, roughly chopped 
1 cup buttermilk 
1 clove garlic, small dice 
1 teaspoon salt 
Juice of one lime  
½ cup Canola Oil
Optional: for light mousse, use 2 gelatin sheets; for more firm, use 3

Method:

Potato Cake:
Spread grated potatoes on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potatoes to a bowl and stir in ginger, garlic, flour and salt. Let mixture sit for a couple of minutes, then form into 2-inch patties.     

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches, place patties into skillet. Reduce heat to medium and cook until browned, about 5 minutes. Turn cakes over and cook until browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. 

Garlic & Avocado Aoli
In a blender, combine vinegar, Serrano pepper, cilantro, buttermilk, garlic, salt and lime juice; puree until smooth. Meanwhile in a food processor, blend avocados. Slowly add in the mixture from the blender into the avocados. Slowly add in the canola oil. Keep chilled on ice so puree does not discolor.    

To assemble:
Place a small amount of avocado aoli on each serving plate; top with a potato cake and serve warm.

Yields 24 small cakes (approx. 2 oz. each); 8 servings at 3 cakes per serving