Recipe by bluemoon downunder
These herby potato cakes can be served as an appetiser with sour cream or tzazikki, as an accompaniment to grilled or roasted fish or meat, or with a salad as a flavoursome lunch, or as a snack. If serving as an appetiser, you'll probably want to make the cakes smaller. Adapted from 'Pan or Wok' recipes by International Masters Publishers.
Top Review by Karen=^..^=
These were VERY tasty but a little tedious and messy to make. I followed the directions about squeezing (a task that used half a roll of paper towels!) and not washing, but these did not hold together very well while I was trying to shape them (they seemed too dry). Once in the pan, a press with a turner firmed them up a bit, so once they were fried they were fine. I made mine 2-3 inches diam and I got about 10 out of the recipe. I did notice that the second batch were a bit wetter from sitting while the others cooked, and this helped hold them together a little better. Maybe squeezing most of the liquid out isn't a good idea? We really liked the bit of sweetness and color the carrot added to these, so I will try them again for sure. They were extremely good dipped in sour cream. I may add some flour and an egg like I do with my regular potato pancakes to bind them next time. Thanks!
- 800 g waxy potatoes
- 1 large carrot
- 3 garlic cloves
- 1 bunch flat leaf parsley
- 1 tablespoon dried thyme
- salt & freshly ground black pepper
- 3 tablespoons oil
Directions See How It's Made
- Peel the potatoes (if peeling; see notes below) and wash the potatoes and the carrot; finely grate the potatoes and carrot, place between paper kitchen towels and squeeze firmly to remove excess moisture.
- Peel, crush and then finely chop the garlic; wash, dry and then finely chop the parsley.
- Mix together, so that they are well-combined, the grated potatoes and carrot, the thyme, two-thirds of the parsley, the garlic, and the salt and pepper.
- Divide the mixture into 8 equal portions and between your palms, shape and flatten each one into a round cake.
- Heat the oil in a large (preferably non-stick) pan over a high heat, and cook the cakes (you'll probably need to cook the cakes in 2 batches), for 5 minutes on one side, then turn and cook for 5 minutes on the other side; cook until both sides are golden brown. Reduce the heat and cook for another 2-3 minutes in total, turning once.
- Place the first batch of cakes on paper kitchen towelling and place a sheet on top as well, to remove excess fat; and place them on the bottom shelf in a very low oven to keep warm. Cook the second batch. Because the pan is warm, the second batch will probably cook slightly more quickly, so be careful not to burn them.
- When the cakes are golden and cooked through, pat off any excess fat with paper towels, sprinkle them with the remaining parsley and serve immediately.
- Chef's Notes: Wash the potatoes after peeling, but NOT after grating. If you do so the starch will wash away and the potato cakes won't bind together. Better still, to save time and for greater nutritional benefits, select a variety of potato that does not need to be peeled. If you use a non-stick pan you will probably use less oil than the 3 tablespoons specified; if you do NOT use a non-stick pan, you will probably use more like 4 tablespoons of oil.
- Variation: Use one zucchini instead of the carrot.