2 Reviews

Take 1 - Made as directed but the mix was way to soft to make into potato cakes (would recommend 1/4 cup of milk if any) so put the mix in a casserole dish and sprinkled with the wholemeal/wholegrain breadcrumbs and warmed in a low oven to warm the mix through and brown the breadcrumbs - great mash. Take 2 - had about a quarter of the mix over and though still delicate was able to make 6 potato cakes, though chilled well before cooking to firm them up and they took a matter of minutes to cook to a beautiful golden brown. In making the 6 I only used 1/2 and egg and about a cup of breadcrumbs, so would recommend 2 to 3 eggs and 4 cups of crumbs. Made a delightful snack as we watched telethon. Will be making again but will chill the mix before forming the cakes, thinking these could also be made up and frozen as a OAMC then just defrost and cook. Thank you Tisme, made for Edition 9 - Make My Recipe.

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I'mPat October 04, 2009

Oh so easy, and a great taste too - goes well with with the cold meat and salad we had last night. Thanks - definitely on my list to use again

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JoyfulCook March 06, 2007
Prosciutto and Potato Cakes