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.
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Thanks for your delish variation on potato cakes.
Two questions: *Have you ever heard of ‘flour&water cakes’ which my Father used to make in the ’50s?(no doubt a wartime recipe). *Have you tried ‘Danish baked potatoes’? They are wonderful & SO versatile!
Method available, if you wish. Best wishes, Kit.
Ok, I’m getting OCD about this now! Yesterday I tried them, but they were more like potato scones/pancakes. Certainly better than my first attempt as I added egg and flour (and a little milk) to the mash before hand. Is my heavy bottomed pan the issue? Should it be in a non-stick frying pan?
Update – I tried cooking in heavy bottomed frying pan – they were “ok”; but not like in the picture! I think I may add an egg to the mash potato and a touch of flour before I try them again – tonight! Poor husband will be having them coming out of his ears until I get them perfected. But as his roots are in Ireland, I don’t think he will mind too much:)
I tried to make them without the egg, they didn’t work so on searching the net found your recipe, looks fantastic! I will be trying it out in the next few days!
I’m going to try them with chopped chives and a big lump of cheese in the middle so when you cut them open the cheese will hopefully ooze out like a chocolate fondant pudding! I’m going to make duck in orange and cherry sauce – any ideas how to flavour the potato cakes with that? Or is simple seasoning better in that case?
Hi Derek
I don’t see why not. You can make pastry with self raising flower.
can you use self raising flour as its all i,ve got at the minute,i will get some plain flour tomorrowgreat receipy
Hello Mitch
You need to leave them for quite a time, over a low heat before you turn them. The potato cake needs to form a crust before it is turned or it will break up.
When I’m making them I leave them for about 10 mins over a very low heat and then peek to see how firm they are on the base, then I’m really gentle if they are ready to turn.
If you use egg you shouldn’t have this problem. I often don’t tend to use egg so the cakes are very delicate. I think that they need patience.
There are very good comments above from Mary and Roy. The both mix egg into the mixture. Why not try these as they would be a bit more sturdy.
Yeah I did, I even dipped them many times, each time coat them with flour too but still they break. >.<
Mitch, did you mix an egg into the potato then coat in flour before frying?