Jerusalem artichoke potato cakes with red onion jam recipe
- Cuisine: Israeli
½ kilo mashed potatoes
8-10 small Jerusalem artichokes
1 medium onion diced, fried without colour
1 tbspn chopped fresh thyme
3-4 tbspn hazelnut oil
1 tbspn Dijon mustard
Fine polenta meal
Seasoning to taste
1 large red onion, sliced
1 cup sweet chilli sauce
4 handfuls wild rocket
1 cup balsamic vinegar
4 tbspn pear concentrate**
*please note that for a gluten-free version of this recipe a breadcrumb substitute must be used
**available at health food stores
Combine all ingredients except polenta. Slowly work breadcrumbs* into mixture to form about 8 cakes.
Roll cakes in polenta. Gently pan fry or deep fry till crisp.
Slowly fry onion in oil until caramelised, about 10 minutes. Add chilli sauce. Place on a chopping board and roughly chop the mix to create a slightly chunky jam.
Place balsamic in saucepan and simmer till reduced by half. Stir in pear concentrate.
Toss through rocket leaves.
Place the rocket on the plate and top with the artichoke and potato cakes. Drizzle with the chilli jam.
Displaying 9 of 9 Israeli Restaurants.
|1.||Sabra Israeli Cafe||St Kilda|
|4.||Mosq Restaurant & Functions||South Yarra|
|6.||Pita Mix||Rose Bay|
|8.||Danny & Joe's at Rafi's Place||Caulfield North|
|9.||La Cafe on Nelson||Balaclava|
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