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    You are in: Home / Recipes / Norm's Potato Cakes Recipe
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    Norm's Potato Cakes

    Norm's Potato Cakes. Photo by eatrealfood

    1/3 Photos of Norm's Potato Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Kookaburra's Note:

    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.

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    Units: US | Metric

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    1. 1
      Peel and grate the potatoes and the onion into a small mixing bowl.
    2. 2
      (I use the grating blade of my food processor but grating by hand works just as well.) Stir in the egg and the flour.
    3. 3
      If the batter looks to runny add a little more flour- if it is too dry, add a splash of milk.
    4. 4
      Season well with pepper and salt and any other optional ingredients.
    5. 5
      Melt oil and butter together in a medium frypan and heat until sizzling.
    6. 6
      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.
    7. 7
      Cook for about 5 minutes on each side or until golden brown.
    8. 8
      Cook in batches of 2 or 3 and keep warm on a plate in an oven set on a low temperature.
    9. 9
      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.
    10. 10
      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.
    11. 11
      Now, simply slide the cake back into the pan and cook on the other side for about 5 minutes.
    12. 12
      When both sides are cooked, invert the potato cake onto the plate again and cut it into wedges.
    13. 13
      Serve topped with mayonnaise, sour cream or ranch dressing and chopped chives or chopped green onions.

    Ratings & Reviews:

    • on July 08, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2009


      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'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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Norm's Potato Cakes

    Serving Size: 1 (254 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 428.7
    Calories from Fat 137
    Total Fat 15.2 g
    Saturated Fat 5.4 g
    Cholesterol 108.2 mg
    Sodium 398.5 mg
    Total Carbohydrate 64.1 g
    Dietary Fiber 8.1 g
    Sugars 4.9 g
    Protein 10.6 g

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