Prep Time: 15 mins Total Time: 30 mins Serves: 6-8, makes 8 cakes
Ingredients: Resource from biancazapatka.com
1 lb Russet or Yukon Gold potatoes (500 g), chopped
1 carrot (100 g) (or sub more potatoes), pealed & chopped
1/3 cup flour (35 g)
1/3 cup shredded cheese or vegan cheese (40 g) (optional)
1-2 tbsp spring onion or chives chopped
1 tbsp parsley chopped
3/4 tsp salt
1/4 tsp black pepper
pinch of nutmeg
2 tbsp sunflower oil (for frying)
additional flour or bread crumbs (for coating which is optional)
Preparation:
Add potatoes and carrots to pot of boiled salted water. Once cooked, mash using a potato masher and let cool completely. (Optionally, use leftover mashed potatoes).
In a large mixing bowl, stir together mashed potatoes, herbs and seasonings. Add flour and cheese and stir until all flour is incorporated.
Form 6-8 balls of dough (or make smaller cakes if you prefer). Roll each one in additional flour if you choose (or bread crumbs), then gently flattening into patties.
In a large skillet, heat up 2 tablespoons of oil on medium heat.
Fry each potato cake on one side for about 3-5 minutes, until golden brown. Then flip and fry on the other side. Alternatively, bake in the oven at 400F for 10 mins or until golden brown.
Serve with yogourt dill sauce recipe
Yogurt Dill Sauce
Plain Greek yogourt
Lemon zest, 1 tsp
1 tbsp fresh dill, chopped
Green onions, chopped
1 garlic clove, chopped
Mix all ingredients together and serve with potato cakes
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