Fiona’s potato cake recipe
Posted by Fiona Nevile in Vegetarian | 58 comments
Whenever I make mashed potatoes I make a double amount so as to have enough left over to make potato cakes. Usually, my potato loving partner sniffs out the remains, however carefully I have hidden them. It’s my fault entirely. I tend not to announce future culinary plots and plans. But this week I did.
“I’ll cook tomorrow and make you potato cakes, if there is any mash left.”
The uplifted arm dropped and the saucepan lid was replaced immediately.
Potato cakes are easy to make and are real comfort food and somehow a bit more special than simple baked spuds. It’s the combination of crunch and billowing softness that makes them a superb treat.
We fry our cakes but I’m sure they’d work well baked in the oven. Watch this space. The secret of perfect potato cakes is to fry them slowly at a low temperature. I give them at least five undisturbed minutes before considering turning them.
Using a fish slice take a peek under one. If it is golden brown they are all ready to be turned as the crisp coating will hold them together. Wait until they have reached the golden brown stage and keep an eye on the clock so that when you turn them you can give them roughly the same time for the other side, minus a couple of minutes.
If you are loathe to sacrifice a cake to allow for extra manoeuvring space in the pan, remove a cake to a separate plate so as to turn the others easily and then pop it back to brown with the rest.
Potato cake recipe (2-3 portions)
Ingredients:
- Cold mashed potato (made from 3-4 medium poatoes)
- 1 clove of garlic (crushed)
- 1 teaspoon mixed herbs (chopped fine)
- 1 beaten egg
- 4-6 tablespoons of plain flour (seasoned with salt and ground black pepper)
- 2 tablespoons of Olive oil or goose fat for frying
Method:
- Heat the oil or fat in the frying pan over a low heat.
- Add the herbs and the garlic to the cold potato and shape the potato into small cakes (approx 6cm diameter and 2cm deep).
- Dip each cake into the beaten egg, coat with plenty of flour and place gently in the frying pan.
- Leave the cakes for at least five minutes. Ideally the underside should be a golden brown colour.
- When you turn them add a little more oil or fat if the pan is dry and fry for a further five minutes.
Leave a reply
Hi Fiona,
thanks for the recipe it’s really nice and tasty (no wonder the mention of the cake can stop shrek from stealing mashed potatoes ^^)
There is just a simple problem, the cake won’t hold and will break when being removed/turned on the pan while being fried… I don’t know what’s wrong either, but they are simply breaking when I try to turn them. >.< What should I do?
oh roy they sound lovely its 3 30 in the morning im gonna try your,s gonna make them now.as i,m on a tight budget right now so they will be great.thanks again.
I have loved potato cakes for 60 years. My recipe is 2lb mash, 6 ozs grated cheddar, cupful of chopped fresh parsley and an egg. All mixed (mashed) while potatoes are hot. The mixture is left in a bowl to dry out and cool overnight. I then shape into cakes using flour to stop them sticking to hands and fry. They also freeze well (open freeze on foil) and can be used from frozen. My grown up family and grand children love them. My mum grew parsley just for this and so do I. I have just finished making a batch for the freezer!
I have been cooking these for 50 years and my mother before me (minus the garlic & herbs)but instead of dipping the cakes ino beaten egg, I mix the beaten egg into the potato but you must use at least a day old mash as it wont take the egg otherwise. I sometimes add cooked fish or grated cheese
Hi Fiona,
Thanks for the recipe i made these last night for the kids and we loved them, a bit soft inside but maybe I should dry the pototoes out next time a bit more. I’m going to see what other things i can have a try cooking. 🙂
Being of an Irish Family, Irish Farls (potato cakes) were a part of my diet growing up. Farls are a little different and contain scallions (Spring Onions). I have made this recipe and I really like it I will make it often now Thanks.
Hi Fiona
I’ve just eaten these potato cakes for supper having read johng’s comment and realised I had left over mash. They were delicious! I’ll be making them again, and again.
Thanks for the info – brilliant
hi,
im full of homegrown potatoe cake goodness, no garlic just parsley, salt and pepper… Mmmmmmm!
x
I tried your recipe, but with sweet potatoes and with a sweet chili dip-delicious!