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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I just made these but like a reader above suffered near collapse when turning one of them over but managed to salvage it!
Am a bit confused about the egg situation, it says in the recipe to dip the egg in, yet in some of the comments it says mix the beaten egg into the mash mixture? Which one is correct?
I did find the brown bottom wasnt attached to the soft potatoe at all and kind of seperated when I tried to turn them over – is that normal?
Tasted really nice though, just like my grandma used to make – but not as good, obviouslly!
just tried these… infact have some turned over and browning as we speak! made some for fussy kids who at them all up! have made extra to send som eto hubby work for his breakkie tomorrw (he starts at 5am so early to eat before!!!)
Really great thanks a million!!!
Hi Feeee
This potato cakes need quite a bit of time to turn golden brown. Worth the wait though!
Hello Kit
Your Danish baked potatoes sound superb. Thanks for sharing – can’t wait to try them.
Hi Bill
Thanks for leaving a comment!
lovely !
OK: DANISH BAKED POTATO
First bake large potato (for one or two, cheapest is to use microwave) then squeeze gently both sides to check cooked.
Slice with angled cuts,3/4 through,then squeeze again to break and ‘flour’ slices.
Add in between slices your choice of e.g. olive oil etc., garlic,cheese,whatever.
Finish by top-browning under grill or in oven.
Part of a potato can be pulled off to be eaten, without you or guests being overawed by a whole one!
Cold slices are a delicious side-nibble while cooking next day.
Enjoy! Kind regards to you all, Kit.
Wow just made some and there lovely!! Think they could have done with being a bit more golden..but still fab all the same!!
Hello Everyone
Thanks for leaving your comments. I feel so embarassed that I haven’t answered the comments on the post since March. Many apologies.
Hello amanda570
Love the idea of the cheese in the middle. Thank you.
Hi Trish
You need the egg and a lot of patience. These cakes are not run up towards the end of the meal preparation. They keep very well warm so I always start them off at the beginning of cooking just in case they need a bit longer to brown. Each variety of spud can make a difference on the timing.
Hi Amanda570
We don’t have a non stick frying pan (we use stainless steel with hefty base). You need to give these loads of time over an ultra low heat and keep a beady eye on them. Don’t flip them until they have a good solid crisp base.
Hello Trish
I reckon that you are using too high heat. This would make the cakes stick to the pan. Making these is a slow process until you have found the ideal heat for your particular pan and choice of spuds. If your spuds are very waxy you may need a little more oil.
Hi Kit
I haven’t heard of either method but both sound intriguing. Would love the recipes.
Hello Brian.E.Churchill. Mr
Delighted that you enjoyed these potato cakes. I was born in the fifties but didn’t discover potato cakes until I left home in the 1970’s. Delighted that my recipe took you back to 1943!
Hello Tony
I do hope that they worked out well for you.
Hi Winston Churchill
Thanks for the nudge.
I haven’t tasted potato cakes since was a boy during WWII! I saw your recipe on the net and had to have a go. I added a little cheddar cheese to the mixture and fried in olive oil,absolutely delicious. F*** you, you have taken me back to 1943.
great I only decided to surf for potato cakes as
the spuds here in Egypt are real tasty and as I always cook too many’ thought about potato cakes remembering my wife used to make them years ago.will let you know how they turn out. and yes i can get chedder almost as good as the stuff WE had in Wales.
I haven’t tasted potatoe cakes since was a boy during WW11! I saw your recipe on the net and to have a go.I added a little cheddar cheese to the mixture and fried in olive oil,absolutely delicious. Thank you taken me back to 1943.