6 Reviews

Talk about comfort food. Now on the WW Core plan I was attracted to the idea of a flourless potato pancake. The mashed tuber makes a great binding and interesting texture contrast with the grated potato. With permission from the posting chef, I did a combination of frying and baking to make these delicious and lowfat. :D To do this I initially cooked them on a non-stick skillet brushed with olive oil over high heat for 3 minutes, flipping half way. Once I had a good crust and firmness they were popped into a 425 degree oven for 14-16 minutes. Served these with a Boca burger and noticed the pancakes did well with a bit of spicy mustard which leads me to want to try a savory batch, perhaps a little fresh chives placed right in the batter. Thanks for a great recipe and a chance to expand my dining options. Made for Went to the Market Game.

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justcallmetoni May 21, 2008

So I have tried a million times to make potato pancakes that were flavourful and held their shape. well, I may be exagerating, but I've tried a lot. Now, I can finally say that I have found the perfect recipe. The taste, texture, ease of cooking...all are terrific. Thanks for sharing. Made for ZWT6 Seasoned Sailor and his Sassy Sirens.

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Az B June 02, 2010

A great basic recipe for the great potato cakes that are revered during the Christmas Markets in the Rheinland-Pfalz region of Germany. Try adding a little bit of mixed herbs to taste. The best way and the traditional way to serve is with the apfelmus(plain apple sauce) for dipping. Yum!! Schmeckt gut!

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Goose November 30, 2007

seems my review did not go through so trying again. This was delicious. I also just used cooking spray to fry them in and the mashed potatoes really made a great consistency for the whole.

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MarraMamba October 25, 2007

These are very nice potato pancakes. I particulary like the way they hold together when frying (and I used very little oil - just used a coating of spray). I think it must be the clever use of a mashed potato in the mix. Thanks so much for sharing!

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pattikay in L.A. July 15, 2007

This was a bit more work than I had planned on but the outcome was pretty good. Next time I'll make them smaller, cook on a lower heat, and cook them for longer. I found that some of the shredded potatoes were not completely cooked in mine. Daughter loved them and ate most of what was on the plate! I believe the prep time should be extended to 30 minutes...maybe it was just me, but by the time you peel and cook the first bit of potato and start on the remainder of the recipe it takes longer than 15 minutes. Thanks for posting this Kim, I'll try them again and perhaps add some onion and more salt (plus pepper).

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A Good Thing May 19, 2007
Rievkooche or Reibekuchen (Cologne Style Potato Pancakes)