Prep 10 mins
Cook 15 mins
Another of my favorite recipes from the Sunset International Cookbook. The original recipe called for peeled and chopped raw potatoes but I've never had good luck using raw potatoes for this recipe. Therefore my adaptation is to use leftover cooked (mashed) potatoes. Can be served as a main meal sidedish or for breakfast.
- 29.58 ml fresh lemon juice
- 946.36 ml leftover mashed potatoes
- 59.14 ml minced onion
- 4.92 ml caraway seed, slightly crushed
- 29.58 ml chopped fresh parsley
- 29.58 ml unbleached flour
- 1 egg
- 14.79 ml milk
- salt or pepper
- sour cream, if desired for topping
- 59.16-88.74 ml butter (for frying)
- In a large bowl combine the mashed potatoes with the lemon juice and stir well.
- In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
- Stir in potatoes. Season to taste with salt and freshly ground pepper.
- Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
- When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd.
- Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
- Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of potato mixture.
- Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.
Loved this recipe. Nice and crispy, but not a thick, hard crust. Just right. I did add more flour, but had used leftover colcannon (mashed potatoes and cabbage) so my spuds were loose. I did add a bit more onion to suit my own taste, but overall, this recipe is a keeper.
Needed extra flour but turned out great
This is an outstanding recipe. The addition of caraway adds a new dimension to the same-old same-old varieties. Most delightful.<br/><br/>I think the lady who got a mess when she made this was using a mixture that was too moist. If using leftover spuds that aren't dry enough, add a Tb of flour at a time until the texture is thick and rather dry.<br/><br/>The writer said the original German pancake, made with grated raw potato, had never worked for her. Methinks she didn't squeeze out the liquid MOST thoroughly before proceeding. Another problem is that raw shredded potato grows dark VERY fast, turning grey and unappetizing. To solve both of these, put the grated spuds into a bowl with water to which a spoonful of lime/lemon juice or vinegar has been added. This will retard the darkening. Then, using cheesecloth, wring out the potatoes until your arms ache! A recipe made with these raw potatoes will end up very much like the potato cakes of Arby's. You can season them your own way, though. If you choose to add onion, be sure it doesn't make the mixture wetter. If necessary, dry them with a paper towel before using.<br/><br/>There's also no law that says you can't use a combination of mashed and raw shredded potato. Just be sure the insides are thoroughly cooked so you won't have any raw potato inside the cakes. Maybe you could try this: make the pancakes using only mashed potatoes, then coat them generously with raw potato by pressing them into the shredded spuds, then frying. As for egg or no egg, I'd opt for the egg, especially if I'm not sure the mixture is dry enough. You could, however, substitute one or two egg whites. They might bind almost as well without altering the flavor.