Chilean Kelp and Potato Cakes with Warm Tomato and Red Onion Salad

Instructions

1. 1

   1. Rinse the dried kelp and soak it in cold water for 15 minutes. Drain it, transfer it to a pot with fresh water, and cook for 20 minutes until tender. Drain again, let it cool slightly, and finely chop it.

2. 2

   2. While the kelp cooks, place the potatoes in another pot with water and 4 g salt. Boil over medium heat for 15 to 18 minutes, until tender. Drain and mash into a rustic puree.

3. 3

   3. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add the white onion and sauté for 4 to 5 minutes until translucent. Stir in the garlic and cook 30 seconds more. Remove from the heat.

4. 4

   4. In a large bowl, combine the chopped kelp, mashed potatoes, sautéed white onion and garlic, eggs, oat flour, half of the parsley, dried oregano, merken, cumin, 2 g salt, and 1 g black pepper. Mix well until you have a shapeable mixture.

5. 5

   5. Form 8 compact cakes with your hands. If the mixture feels too wet, let it rest for 5 minutes so the oat flour can absorb some moisture.

6. 6

   6. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Cook the cakes for 4 to 5 minutes per side, until deeply golden and firm. Keep them warm in the oven at 200 °F / 95 °C if desired while you finish the rest.

7. 7

   7. For the warm salad, heat the remaining 1/2 tablespoon vegetable oil in another skillet over medium heat. Add the red onion and cook for 2 minutes. Add the tomatoes, lemon juice, remaining parsley, 2 g salt, and 1 g black pepper. Cook for 2 to 3 minutes, just until the tomatoes are warmed through but still hold their shape.

8. 8

   8. Serve two cakes per portion and spoon the warm tomato and red onion salad over the top. Adjust salt if needed and serve right away.