Not-so-secret potato cake recipe
I learned how to make potato cakes form watching my grandma the one time she showed me, and I remembered the basics of the recipe. While she didn’t leave a specific written recipe, I remembered the ingredients and learned to cook by sight and gut feelings. Before I made them by myself, I was a bit daunted by the thought of cooking a recipe that was not written.
After speaking to several people who make potato cakes, I have come to the conclusion that I make them differently than others. While some take the healthier route and bake them, I enjoy fried potato cakes that look like salmon cakes.
Below is the recipe that I use.
Mayonnaise, butter and/or milk (cream cheese is also good)
Salt and pepper
One or two eggs
Flour (all-purpose doesn’t rise as well)
Grease or canola oil
Boil and mash the potatoes
Add the mayonnaise, butter etc.
Mix well and season to taste, smoother is better but I usually make the mash potatoes for dinner then cook the leftovers.
Once you have as much as you’re going to make, add one egg and mix. If cooking a lot, add a second egg.
Add the flour until the mix can be made into patties and will stick together easily.
Heat the oil or grease, personally I heat it on high in a cast-iron pan; however, that might not be good for metal pans.
Place a few patties in the oil, leaving enough room to flip the patties.
Flip them regularly and cook thoroughly. Sometimes they will be a nice golden brown.
Check to see if fully cooked to prevent salmonella from the raw eggs.
Let them cool and serve.
The potato cakes can be made from leftover mashed potatoes or cooked as a starch for a meal. One good thing is that potatoes are gluten-free, and the flour can be exchanged for a gluten-free alternative, so this can be enjoyed by plenty of people.