Potato cakes were my dad's specialty. He often cooked them for lunch on Saturdays. I still use his recipe. To make this dish extra special, top the cooked potato cakes with a spoonful of your favorite mayonnaise (we prefer the nutty flavor of soy mayonnaise), sour cream, or ranch dressing. A sprinkling of chopped chives or finely sliced green onions or a generous shake of paprika gives a nice finishing touch. Accompanied by a crisp green salad, this makes a perfect light supper or lunch dish.
- 3 -4 potatoes
- 1 onion
- 1 egg, lightly beaten
- 1 tablespoon plain flour (all purpose)
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter or 1 tablespoon margarine
- 1 teaspoon dried herbs (optional)
- 1 pinch nutmeg (optional) or 1 pinch cayenne pepper (optional)
- 1⁄2 cup grated cheese (optional)
- 1 (125 g) can sweet corn, drained (optional)
- Peel and grate the potatoes and the onion into a small mixing bowl.
- (I use the grating blade of my food processor but grating by hand works just as well.) Stir in the egg and the flour.
- If the batter looks to runny add a little more flour- if it is too dry, add a splash of milk.
- Season well with pepper and salt and any other optional ingredients.
- Melt oil and butter together in a medium frypan and heat until sizzling.
- You can now add the batter in one of two ways: Dad's Method- Add spoonfuls of batter to the pan to form circles about 8-10cm (4 inches) in diameter.
- Cook for about 5 minutes on each side or until golden brown.
- Cook in batches of 2 or 3 and keep warm on a plate in an oven set on a low temperature.
- My Method- Tip all of the batter into the frypan and flatten it out with the back of a spoon so that it fills the whole pan evenly.
- Cook on one side for about 5 minutes then invert a dinner plate over the top of the pan and tip the potato cake onto the plate.
- Now, simply slide the cake back into the pan and cook on the other side for about 5 minutes.
- When both sides are cooked, invert the potato cake onto the plate again and cut it into wedges.
- Serve topped with mayonnaise, sour cream or ranch dressing and chopped chives or chopped green onions.
This is a wonderful recipe I will be making many times over for brunch/lunch. It looks so attractive on the table and it's so easy to put together with the food processor, especially if you use your "plate" method. This time I used the mixed herbs option and I also added two fat cloves of garlic. Next time I think I will throw in some sharp cheddar as well.
This was ok. I made it with out any add-ins and made the one big cake in the pan...I flipped it out onto a flat cookie sheet because none of my plates were big enough...it's hard to turn it out on a plate when the pan is hot...anyway the cookie sheet worked pretty well. I also added more flour than the recipe called for, and now I wonder if that is what made these taste a little bland to me? I'm not sure...but I like the idea and will try again...maybe adding some bacon like another reviewer suggested for added flavor.
These were great! I was looking for something different tonight instead of mashed or baked potatoes. I followed the recipe as written but did need to add extra flour. The family really enjoyed them and requested I make them again soon. Next time I may experiment with added ingredients just for the fun of it.