Polpette of Potato with Avocado, Red Onion & Cucumber Salad
Prep Time: 45
Cook Time: 20
Serves: Serves: 6
Ingredients
- 1/2 cup cider vinegar
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 red onion, cut into thin slivers (1/2 cup)
- 1-1/2 lbs. russet (baking) potatoes, peeled, cut into 1-inch chunks
- 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic
- 2 Tbsp. all-purpose flour
- 2 Tbsp. plus 1/2 cup extra virgin olive oil, divided
- 1 large cucumber, peeled, halved lengthwise, seeded, sliced crosswise
- 2 ripe avocados, peeled, pitted, cut into chunks
- 1 large ripe tomato, cut into chunks
- 1/2 head iceberg lettuce, shredded (4 cups)
Directions
In a medium glass bowl, combine vinegar, oregano, salt and pepper. Stir in onion; let stand for at least 15 minutes.
Meanwhile, cook potatoes in salted water until tender, about 10 minutes. Drain; return to same pot. Place over low heat and cook several minutes to dry potatoes, shaking pot occasionally. Rice or mash potatoes. Let stand until cool enough to handle. Shape into 12 3-inch patties.
Divide cheese in center of 6 patties; top with remaining potato patties and press edges to seal.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Dust potato patties with flour; cook 5 minutes per side (in batches if necessary) or until golden brown.
Meanwhile, add remaining 1/2 cup olive oil to vinegar-onion mixture; mix well. Add cucumber, avocados and tomato; toss well. Arrange lettuce on six serving plates; top with cucumber mixture. Place a potato patty over each serving; drizzle with any remaining dressing from cucumber mixture.