The Old Tavern at Grafton

Panko Crusted Potato & Vermont Feta Cake, with a Basil Ramp Emulsion

Chef David A Smith

These delicious potato/feta cakes are featured as a special at The Old Tavern from time to time. Chef David gives them a Vermont twist using local feta in the cakes and ramps to the emulsion. Enjoy them with a green salad and a crisp white wine like a Ferrari Carano Fume Blanc.

Ingredients

1 lb peeled gold potato, each sliced in half

1 T chopped dill

1/2 Meyer lemon

4 oz. Vermont Butter & Cheese Goat Feta

1 T roasted garlic

1/8 t white pepper

2 eggs

1 t sea salt

1 t dijon mustard

1/2 cup Panko (Japanese bread crumbsfound in most supermarkets)

1/4 cup olive oil

All purpose flour

Salt & Pepper

Equipment required

Medium pot; medium saute pan, cookiesheet, shallow bowls, blender (for emulsion)

Procedure

Preheat oven to 350 degrees. Boil potatoes in a medium pot until semi-tender, approx. 10 mins. Cool potatoes; when cooled, crumble into a large mixing bowl. Add the dill, 1/2 lemon(squeezed juice), feta, garlic, pepper, one egg, salt and mustard to the potatoes. Mix all ingredients until combined. Make approximately 6-8 patties with the potato mixture; about the size of a fist. In separate bowls, add flour(1-2 cups) with salt and pepper; the remaining egg, beaten; and, the panko. Dredge each potato cake into the flour, then the egg, then the panko.

In a medium saucepan, heat the oil and brown cakes on both sides. When done, place a cookie sheet and bake for approx. 5-7 minutes until fully heated through. Serve with the Basil Ramp Emulsion (see inset). Makes six - eight cakes.

Basil Ramp Emulsion

10 basil leaves

5 each ramps, cleaned & finely chopped (a spring onion or wild leek, can be found in farmer’s markets or in fine grocers)

1 shallot chopped

1 t dijon mustard

1 t roasted garlic

2 oz sherry vinegar

1 T maple syrup (Grade B / cooking if possible)

Pinch of salt & pepper

1/2 cup extra virgin olive oil