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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thankyou for the recipe..I just successfully made 6..added crushed up crispy smoked bacon to the top and flashed under the grill at the end…delicious… Also added an egg to the mix as the potatoes seemed very dry.
same recet as everyone else
I love potato so now I have found on how to bake potato cake in a easier way, therefore I try to bake and taste how delicious the sweet potato cake
just bin making then with homegrown potatos!! my grandma gave me a recipie and she used grated potato’s and grated fryed onions they were very nice… but yours beet them though i did leave out the garlic. I’m having a dinner party next week i’m going to make them for my starter along with smoked salmmon and rosted pepper… Yum
Used your recipe but beat 3 eggs into the cold mash fried and grilled to brown the top
Very interesting sounding recipe. I usually do mine differently but thought today I’d have a scout round for a twist on the norm. I’ve cooked a few of your recipes in the past and they have all been delicious so shall give these a go this morning. Thanks!
Ps. I’ll put my recipe on my site so you can see the difference. I use a lot more flour and get a very bready result 😉
I mixed i chopped up red pepper and smoked salmon with the mashed potato and then served them as fishcakes very popular! 🙂 thanks
MY MUM USED TO MAKE POTATO CAKES OR BUBBLE AND SQUEAK WITH THE LEFT OVERS FROM OUR SUNDAY DINNER
WENT DOWN GREAT WITH BULSEYE ON THE TELLY