potato cakes and lemon cream Cheese

BreakfastAppetizersSalads & Sides
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Our lovely potato cakes with lemony cream cheese.

Ingredients

2 large red potatoes, peeled

Sea salt and freshly ground pepper, to season

2 tablespoons canola oil

Lemon cream

½ package cream cheese

2 tablespoons 35% cream

2 teaspoons grated lemon zest

Preparation

For lemon cream, in small bowl, combine all ingredients. Cover and chill until ready to use, up to 1 day.

For potato cakes, grate potatoes and place in clean kitchen towel. Squeeze out excess moisture; season with salt and pepper. Heat nonstick skillet over medium heat. Add small mounds of potatoes to skillet. Cook 2 minutes per side. Remove and place on parchment-lined baking sheet. Potato cakes can be warmed in 350°F oven for 10 minutes prior to serving.

To serve, top potato cakes with a dollop of lemon cream and slices of cured salmon, caviar, or capers. Serves up to 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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