Prep 0 mins
Cook 0 mins
The potato cakes go well with all meats and broiled (grilled) or roasted poultry, even if already garnished with other vegetables. Once the potato gained acceptance, nineteenth-century French cooks had to invent interesting ways of preparing it. There was an infinite number of possibilities and, nowadays, chefs are still inventing new recipes. These potato cakes were once the star dish for vegetarians.
- 2 potatoes, peeled and finely grated ((125 g) about 4 oz each)
- to taste salt
- 1 tablespoon peanut oil (groundnut)
- Divide the potato into 4 and shape into small cakes; season.
- Heat the oil in an 11 inch (28 cm) nonstick skillet.
- Add the potato cakes and cook over low heat, with the pan half-covered, for about 5 minutes.
- Turn the cakes and cook for 5 minutes, until golden and crispy.
- Serve immediately.
Have been making these potatoes cake for some near forty years and they always been a winner.They are must recipe to have in ones recipe file. They make a great snack or a light meal.They are easy to make coked in a little butter. I like them when some flour is added. Narda ps. Instead of oil I use an egg.
My mother used to make these potato cakes when I was a kid. (I'm 68 now.) I've missed them all these years. Thanks for the recipe. It brought ba ck so many happy memories. Big Joe