Mashed Potato Cakes With Olives And Capers Recipes

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BAKED FISH WITH TOMATOES, OLIVES AND CAPERS



Baked Fish with Tomatoes, Olives and Capers image

For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons extra-virgin olive oil
4 6-ounce snapper or black sea bass fillets, pin bones removed
Kosher salt and freshly ground pepper
1 small white onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves, preferably fresh
1 28-ounce can diced fire-roasted tomatoes with green chiles
1/2 cup pimiento-stuffed green olives, roughly chopped
2 tablespoons capers in brine, drained
1 pound baby Yukon Gold or red-skinned potatoes, quartered
Chopped fresh cilantro, for serving

Steps:

  • Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
  • Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
  • Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
  • Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.

Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams

MASHED-POTATO CAKES WITH OLIVES AND CAPERS



Mashed-Potato Cakes with Olives and Capers image

Categories     Cake     Olive     Potato     Side     Sauté     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cakes, serving 2

Number Of Ingredients 7

a 1/2-pound russet (baking) potato
1 teaspoon drained bottled capers, chopped fine
4 Kalamata or other brine-cured black olives, chopped fine
1 large egg, beaten lightly
1/3 cup dry bread crumbs
1/4 cup vegetable oil
lemon wedges as an accompaniment

Steps:

  • Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender. Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste. Scoop the mixture by 1/4-cup measures, form the scoops into 1/2-inch-thick cakes, and coat the cakes with the bread crumbs. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the cakes, turning them once, for 4 minutes, or until they are golden. Serve the cakes with the lemon.

LEMON AND CAPER MASHED POTATOES



Lemon and Caper Mashed Potatoes image

This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches of barely simmering water; cover to seal in the steam.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 pounds Yukon gold potatoes, peeled and quartered
Coarse salt
6 tablespoons unsalted butter
3/4 cup milk
2 teaspoons freshly squeezed lemon juice
3 tablespoons capers, drained and coarsely chopped
1/4 cup coarsely chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon zest

Steps:

  • Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat. Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes. Drain; using a potato masher or potato ricer, mash potatoes.
  • Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers. Heat until butter is melted and the mixture is warm to the touch.
  • Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper. Dot with remaining tablespoon butter just before serving.

LEFTOVER MASHED POTATO CAKES



Leftover Mashed Potato Cakes image

I searched the internet for a recipe to use up some left over mashed potatoes. This is what I found and made. It's simple, easy, and a great way to use up left over mashed potatoes. This is one recipe that I always come to when I have leftover mashed potatoes. I once made these and I wasn't serving them right away, so I let them cool down then I froze them. A few weeks later I removed them from the freezer let them defrost and they were just as good. I have even added leftover chicken pieces and leftover meatloaf to this and it was yummy.

Provided by daisygrl64

Categories     Lunch/Snacks

Time 22m

Yield 2 serving(s)

Number Of Ingredients 9

1 egg
1 cup mashed potatoes (left over)
1/3 cup flour
1 green onion (finely chopped)
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1 -2 tablespoon milk
2 -3 tablespoons shortening or 2 -3 tablespoons vegetable oil

Steps:

  • Beat the egg.
  • Mix the beaten egg with the mashed potatoes.
  • Stir in the dry ingredients.
  • Add the milk and mix well.
  • The batter should be very thick.
  • Melt the shortening or heat the oil in a skillet.
  • Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
  • Brown on one side, over medium heat. Turn and brown on the other side.
  • Serve with ketchup.
  • These are great cold and served the next day.

Nutrition Facts : Calories 320.4, Fat 16.3, SaturatedFat 4.5, Cholesterol 96.2, Sodium 1611.5, Carbohydrate 35.9, Fiber 2.4, Sugar 1.9, Protein 7.7

MASHED POTATO CAKES



Mashed Potato Cakes image

My mother often made this recipe and probably grew up with it in the Appalachian area of Tennessee. She usually served it on Monday, making use of leftover mashed potatoes from Sunday dinner. We used to eat this topped with brown gravy.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
2 eggs
1-1/2 cups mashed potatoes
1/4 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce, optional
1 tablespoon water

Steps:

  • In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 412 calories, Fat 19g fat (10g saturated fat), Cholesterol 247mg cholesterol, Sodium 886mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

OLD FASHIONED POTATO CAKES



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
  • Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

POTATO CAKE WITH OLIVES AND CAPERS



Potato Cake With Olives And Capers image

Provided by Amanda Hesser

Categories     side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

Extra virgin olive oil for coating pans
1 pound (about 5 small) white potatoes, peeled and thinly sliced
Kosher salt
6 eggs, beaten
1 teaspoon chopped fresh thyme
Freshly ground black pepper
1/3 cup chopped lucques or picholine olives
1 tablespoon salt-cured capers, rinsed well and drained

Steps:

  • Heat oven to 375 degrees. Coat base of a nonstick sauté pan with olive oil and place over medium heat. Add potato slices, season lightly with salt and sauté until cooked through and browned on edges. Remove from heat and let cool for 10 minutes.
  • Meanwhile, whisk together eggs, thyme and a pinch of salt and pepper in a mixing bowl. Fold in potatoes, olives and capers. Coat bottom and sides of a 9-inch pie plate (preferably Pyrex or nonstick) with olive oil. Pour in eggs and potatoes, spread evenly, and bake. Check after 10 minutes. It should be just about cooked through. When center is no longer liquid, turn on broiler. Place cake under broiler a few inches from heat, and cook for two minutes to brown edges.
  • Remove from oven and let cool to room temperature. Cut into 12 thin slices and serve on a platter.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 1 gram, TransFat 0 grams

QUICK MASHED POTATO CAKES



Quick Mashed Potato Cakes image

What a great way to use up any remaining mashed potatoes! These light cakes cook up golden brown and have a wonderful butter-and-onion flavor. Kids and adults alike will love our Test Kitchen's spin on a classic!

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 egg white, lightly beaten
1 cup mashed potatoes (with added milk and butter)
1 tablespoon all-purpose flour
2-1/2 teaspoons finely chopped green onion
1/2 teaspoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
Butter-flavored cooking spray
1 teaspoon butter

Steps:

  • In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat. , Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm.

Nutrition Facts : Calories 155 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

POTATO SALAD WITH OLIVES, TOMATOES, AND CAPERS



Potato Salad with Olives, Tomatoes, and Capers image

Categories     Salad     Olive     Potato     Tomato     Quick & Easy     Summer     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 1/2 pounds medium red-skinned potatoes, scrubbed
5 tablespoons extra-virgin olive oil
1 12-ounce cucumber, peeled, halved lengthwise, seeded, cubed
4 large plum tomatoes, quartered
1 red onion, very thinly sliced
24 black oil-cured olives, pitted, halved
1/4 cup very thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
1/2 teaspoon dried oregano
3 hard-boiled eggs, peeled, quartered

Steps:

  • Cook potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.

MARTHA STEWART'S LEMON AND CAPER MASHED POTATOES



Martha Stewart's Lemon and Caper Mashed Potatoes image

Make and share this Martha Stewart's Lemon and Caper Mashed Potatoes recipe from Food.com.

Provided by COOKGIRl

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, peeled and quartered
coarse salt
6 tablespoons unsalted butter
3/4 cup milk
2 teaspoons fresh lemon juice, plus
2 teaspoons finely grated lemon zest
3 tablespoons capers, drained and coarsely chopped (I skipped the chopping part)
1/4 cup coarsely chopped fresh flat-leaf parsley (fresh only!)
fresh ground black pepper (I used white pepper)

Steps:

  • Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat.
  • Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes.
  • Drain; place the potatoes back in the pot and using a potato masher or potato ricer, mash potatoes.
  • Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers.
  • Heat until butter is melted and the mixture is warm to the touch.
  • Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper.
  • Dot with remaining tablespoon butter just before serving.
  • Easy!

Nutrition Facts : Calories 383.4, Fat 19.3, SaturatedFat 12.1, Cholesterol 52.2, Sodium 227.2, Carbohydrate 48.8, Fiber 4.5, Sugar 2.1, Protein 6.2

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