Community Corner

If You're Irish, You'll Want This Recipe

Westhampton Beach Coobook author Margaret Johnson shares a recipe for Cashel Blue Potato Cakes with Herb Mayonnaise.

Editor's Note: The following recipe was provided by Westhampton Beach resident Margaret Johnson, who is the author of seven cookbooks.

Every self-respecting Irish cook—or anyone who wants to be—will love this recipe for a crisp potato cake laced with Cashel Blue cheese. Perfect to serve as a side dish with meat, especially a thick, juicy steak, or as hors d’oeuvres. The herb mayonnaise adds the perfect finishing touch! Cashel Blue has been made in County Tipperary since 1984 and is now imported to the U.S. under the Kerrygold brand.

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Cashel Blue Potato Cakes with Herb Mayonnaise

Makes 24 small cakes

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Herb Mayonnaise

1 cup mayonnaise

3 tbsp. chopped chives

2 tsp. dried parsley

4 tbsp. sweet green relish

2 tbsp. fresh lemon juice

1 1/2 tsp. dried tarragon

dash of Tabasco sauce

salt and freshly ground pepper to taste

Potato Cakes

3 large baking potatoes, peeled and cut into 2 in. pieces

2 tbsp. butter, melted

2 tbsp. minced fresh flat-leaf parsley

1/4 tsp. ground nutmeg

salt and freshly ground pepper to taste

1 large egg yolk

1 cup crumbled Cashel Blue cheese

1 cup all-purpose flour

2 large eggs beaten with 1/2 cup/125 ml milk

seasoned bread crumbs for dredging

canola oil for frying

1. To make the mayonnaise, combine all the ingredients in a small bowl and stir to blend. Season with salt and pepper. (Can be made 1 day ahead; cover and refrigerate).

2. To make the potato cakes, cook the potatoes in a large pot of boiling salted water for 15-20 minutes, or until tender. Drain, mash, and return to the stove. Stir the butter, parsley, nutmeg, salt, and pepper into the potatoes, and then remove from the heat and cool completely.

3. Stir in the egg yolk and cheese, leaving the mixture slightly chunky. Shape the potato mixture into 24 small cakes and refrigerate for 30 minutes to firm. Lightly dredge in flour, coat with the egg mixture, and then the breadcrumbs.

4. In a large skillet over medium-high heat, heat the oil. Add the cakes and cook for 3-5 minutes on each side, or until browned. (The cakes can be prepared 2 hours ahead up to this point. Let stand at room temperature, and then reheat in a 250° F oven for about 5 minutes, or until heated through.)

For more of Johnson's recipies, click here.

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