- FOR THE ANDOUILLE POTATO CAKES:
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 2 1/2 pounds white potatoes, peeled and diced
- 1 tablespoon plus 2 teaspoons chopped garlic
- 3 cups water
- Freshly ground pepper
- 1/2 pound Andouille sausage
- 1 tablespoon finely chopped parsley
- 1/2 cup heavy cream
- 1 cup all purpose flour
- Creole seasoning
- 3 eggs
- 2 cups fine dried bread crumbs
- For the Andouille Potato Cakes: Preheat the fryer. In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic and water. Season with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10 to 12 minutes. Remove the potatoes from the heat and drain.
- In a large saute pan, brown the sausage, about 6 to 8 minutes. Remove and drain on paper towels. Set aside.
- Turn the potatoes into a mixing bowl. Add the sausage, parsley, remaining tablespoon of garlic, 1 egg and cream.
- Using a hand held masher, mash mixer until thoroughly blended. Season with salt and pepper. Cool the mixture completely. Form the mixture into a log, 1-inch thick. Cut the log into 2-inch pieces.
- Have the flour in a small mixing bowl.
- In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk together. Season the mixture with salt and pepper.
- Have the bread crumbs in another bowl.
- Dredge the potato cakes in seasoned flour, coating completely. Dip each cake in the egg wash, allowing the excess to drip off. Dredge the cakes in the seasoned bread crumbs, coating completely and set aside.
- Fry the cakes until golden brown, about 3 to 4 minutes, turning often for even browning. Remove the cakes from the oil and drain on paper towels and set aside.
- Season the cakes with Creole seasoning.