Potatoes have a mild taste that pair well with various seasonings, herbs, and ingredients, making them adaptable to diverse cuisines. Their high starch content allows them to absorb flavors and hold together in recipes like potato cakes. Potatoes are inexpensive, widely available, and have a long shelf life, encouraging creative use in recipes. Potatoes fiber aids digestion and promotes gut health.

Ingredients

Potato Cakes

2 cups of diced potato (Amador Farms)

1/2 cup finely chopped onion (Amador Farms)

2 tbsp green garlic minced (Aguilar Farms)

2/3 cup shredded carrots (Aguilar Farms)

1 can chickpeas, rinsed and drained

2 eggs (La Huertita)

1 tbsp lime juice

1/2 – 3/4 cup panko breadcrumbs

1 tsp chili powder

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp butter

2 tbsp olive oil

1 cup chopped garlic and herb peanuts (Pike Street Nuts)

Papaya Radish Salsa

1 cup diced papaya

1 cup diced red radish

1/4 cup sliced celery

1 tbsp lime juice

1 -2 tsp minced jalapeno

Fresh minced cilantro (optional)

Salt

Directions

1. Make potato cakes. Place all potato cake ingredients in a bowl, except for the chopped peanuts. Blend until well combined. Add more panko if the mixture is too moist and does not hold together.

2. Using a 1/4 measuring cup scoop potato mixture. Make a 1/2 thick cake. Gently press top and bottom into finely chopped peanuts.

3. In a large skillet over medium high heat add butter and olive oil. Place peanut topped cakes in hot oil/butter. Cook until golden brown. Turn cake over with a spatula and cook until golden brown, about 3 – 5 minutes on each side.

4. Place on serving platter or 2 to a plate. Top with papaya radish salsa. Makes 10-12 potato cakes

Papaya radish salsa: Mix all salsa ingredients in a medium sized bowl. Serve with potato cakes.

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Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”