05/22/2012 09:03 am ET Updated Jul 22, 2012

Surf & Turf Idaho-Potato Cakes

This recipe is very simple to make and once you peruse through it, I am certain that those culinary juices will begin to flow. We use these cakes in a few ways here at Innisbrook in both our restaurants at breakfast and during special events like one of our signature weddings as an hors d'oeuvre. The combinations of use for this item are endless and they are a great accompaniment to eggs as an example. Our guests love them as a petite quarter size hors d'oeuvre topped with caviar. My personal favorite is to make a puck sized cake and place it in a small roll slathered with our Red Chili Tartar sauce. Do you want that recipe? Let me know and I will blog that one soon.

Chef André David Halston
Surf & Turf Idaho-Potato Cakes


4 ounces Beef tenderloin - premium grade (1/2 inch dice)
3 tablespoons porcini mushroom Rub
Olive oil as needed
2 large Idaho russet potatoes (scrubbed clean)
1/2 cup raw shrimp (cut into 1/2 inch pieces)
1 large egg
1/4 cup heavy cream
3 tablespoons plain dijon mustard
1 teaspoon fresh garlic cloves (chopped fine)
1 tablespoon fresh basil leaves (chopped fine)
1 tablespoon fresh oregano leaves (chopped fine)
1/2 cup shredded asiago cheese
1/3rd cup panko flakes

1. In a sauté pan over medium high heat, warm the pan for 1 minute
2. In a small bowl add the pieces of beef; evenly sprinkle with the Porcini Rub; mix to evenly coat
3. To the sauté pan add a small amount of Olive Oil; carefully swirl the pan to evenly coat
4. To the sauté pan add the beef and sear on a few sides; remove and place on a plate and into the refrigerator until cool
5. Using a box Grater with the largest holes, shred the potato by pressing hard with long strokes; place the shredded potato into a bowl
6. In a separate bowl add the Egg, Heavy cream, Dijon and Garlic; whisk until fully combined
7. Pour the egg mix over the potatoes; mix until evenly combined
8. Add the Shrimp, Beef, Basil, Oregano, Asiago and the Crumbs; mix until evenly combined; allow the mixture to rest for 10 minutes
9. Portion the mix into small tightly packed balls; squeeze and shape them into small puck shapes
10. In a sauté pan over medium heat, warm the pan for 1 minute
11. To the sauté pan add a small amount of Olive Oil; carefully swirl the pan to evenly coat
12. Add the cakes to the pan, cook on side 1 until you can see the edges of the cakes turn Golden brown about 4 minutes. Turn over and repeat; add extra Olive Oil as the cakes will absorb all of the liquid
13. Remove the cooked cakes and place the cooked cakes onto paper towel to absorb any excess oil
14. On a warmed serving plate or platter place the cakes
15. To each cake place a dollop of Crème Fraiche and a few drops of Ginger Enhanced Balsamic
16. I create these in small 1 inch cakes as a warm hors d'oeuvre; topping each with a dollop of caviar

As with all of the recipes that I post, if you get stuck along the way or you want to share your own creation send an email to me and you never know your creation may end up on one of our menus here at Innisbrook.
Always creating,