Recipe by HELEN PEAGRAM
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.
Top Review by Narda Sterling
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.
- 2 potatoes, peeled and finely grated ((125 g) about 4 oz each)
- to taste salt
- 1 tablespoon peanut oil (groundnut)
Directions See How It's Made
- 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.