Crushed Potato and Watercress Cakes
1 1/2 lb potatoes (I used Yukon Gold)
5 Tbs olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 C loosely packed watercress leaves
1/2 C mascarpone cheese
Salt and pepper to taste
Start by cooking the potatoes in the microwave and cook until tender when poked with a fork. Set aside to cool.
While the potatoes are cooking, heat 2 Tbs of olive oil in a skillet. Add the onions and cook until the tender; about 5 minutes. Add garlic and the watercress and cook, stirring just until the watercress wilts.
Put the potatoes in a large bowl and break apart into small chunks. Add the onion mixture and the mascarpone to the potatoes. Mix to combine. Add salt and pepper to taste. Divide the mixture into 16 potato cakes. Heat the remaining 3 Tbs oil in the original skillet. Work in batches and cook the cakes for about 3 minutes on each side. I was able to get 8 cakes in the skillet at a time, so I only did two batches.
I served these with sauteed asparagus and steak. Seriously though, these would be great with anything!
I had never used watercress before this and I’m not sure that I had ever eaten it either. The very next day after I made these though, I came across this interesting article about the health benefits of watercress! At least it was interesting to me.