Andouille Potato Cakes with Corn Salsa Written by ryannimilwich on March 4, 2020 in Appetizers Jump to RecipePrint Recipe Print Andouille Potato Cakes with Corn Salsa 0 from 0 votes Course: AppetizersCuisine: CajunDifficulty: Medium Servings6servingsPrep time20minutesCooking time30minutesTotal time1hour 10minutes Mix Andouille Sausage with potato and you get these nicely flavored Cajun Potato Cakes Ingredients 1/2 Cup Chopped Onions1/4 Cup Chopped Celery2 1/2 Pounds White Potatoes, peeled and diced1 Tbsp Chopped Garlic1 Tsp Chopped Garlic3 Cups Water1 Pinch Salt1 Pinch Freshly Ground Pepper1/2 Pound Andouille Sausage1 Tbsp Finely Chopped Parsley1/2 Cup Heavy Cream1 Cup All Purpose Flour1 Tsp Creole Seasoning3 Medium Eggs2 Cups Fine Dried Bread CrumbsFor Salsa1/2 Cup Blanched Corn4 Ripe Italian Plum Tomatoes, peeled, seeded and diced1/2 Cup Minced Onions1 Tsp Minced Jalapeno Peppers2 Tbsp Chopped Fresh Cilantro1 Tbsp Freshly Squeezed Lime Juice1 Tsp Freshly Squeezed Lemon Juice Directions 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. In a large saute pan, brown the sausage, about 6 to 8 minutes. Remove and drain on paper towels. Set aside. Remove the potatoes from the heat and drain. 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. In a small mixing bowl, add the flour and season with Creole seasoning. In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk together. Season the mixture with salt and pepper. In a third mixing bowl, add the bread crumbs and season with Creole seasoning. 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. 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. Season the cakes with Creole seasoning. Place 2 cakes in the center of each plate and spoon some Salsa over the cakes. For the salsa: Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside.