Manchego and Yellow Finn Potato Cakes with Romesco Sauce | culture: the word on cheese

Name: Manchego and Yellow Finn Potato Cakes with Romesco Sauce | culture: the word on cheese
Ingredients: 4 plum tomatoes; 2 medium red peppers (cut in half lengthwise, stem and seeds removed); 2½ tablespoons extra-virgin olive oil; ¼ cup bread crumbs; 1 clove garlic (chopped); ¼ cup toasted almonds; ½ teaspoon paprika; ½ teaspoon salt; Pinch pepper; Pinch cayenne pepper; ½ teaspoon sherry vinegar; ½ teaspoon fresh lemon juice; 2 pounds Yellow Finn potatoes; 1 tablespoon olive oil (plus more for frying); 2 medium leeks (white part only, cut in half lengthwise, sliced and washed (about 1½ cups)); Salt; Pepper; 2 large eggs; 2 tablespoons crème fraîche (plus extra for garnish); 3 ounces Manchego cheese (grated (about ¾ cup)); 1 1½ tablespoons masa harina

culturecheesemag.com

Manchego and Yellow Finn Potato Cakes with Romesco Sauce This recipe by Chef Annie Somerville of Greens Restaurant in San Francisco uses starchy Yellow

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Ingredients

4 plum tomatoes
2 medium red peppers (cut in half lengthwise, stem and seeds removed)
2½ tablespoons extra-virgin olive oil
¼ cup bread crumbs
1 clove garlic (chopped)
¼ cup toasted almonds
½ teaspoon paprika
½ teaspoon salt
Pinch pepper
Pinch cayenne pepper
½ teaspoon sherry vinegar
½ teaspoon fresh lemon juice
2 pounds Yellow Finn potatoes
1 tablespoon olive oil (plus more for frying)
2 medium leeks (white part only, cut in half lengthwise, sliced and washed (about 1½ cups))
Salt
Pepper
2 large eggs
2 tablespoons crème fraîche (plus extra for garnish)
3 ounces Manchego cheese (grated (about ¾ cup))
1 1½ tablespoons masa harina