← Back to Search Results
frying
Potato and Parmesan Cakes Recipe-640

Photo by:
Comments: 0
 

Recipe

These little cakes make a nice change from mashed potatoes.

Yield: Makes 4 servings
Prep time:  20 Mins
Cooking time: 20 Mins

Ingredients

  • 1lb 10oz (750g) baking potatoes, such as Burbank or Russet, peeled and cut into 1in (2.5cm) chunks
  • 1/3 cup freshly grated Parmesan cheese
  • 1 large egg yolk
  • Salt and freshly ground black pepper
  • 3 tbsp all purpose flour
  • Vegetable oil for frying
  • 1 tbsp capers
  • Lemon wedges, to serve

Directions

1. Bring a saucepan of lightly salted water to a boil over high heat. Add the potatoes, reduce the heat to medium-low, and simmer about 15 minutes, until tender. Drain well. Pass the potatoes through a potato ricer into a bowl. (Alternatively, rub through a sieve.)

2. Add the Parmesan and egg yolk, season generously with salt and pepper, and mix. Divide into 8 equal balls and flatten into little cakes, each 2in (5cm) in diameter. Spread the flour in to a plate, and season with salt and pepper. Coat the potato cakes in the flour and refrigerate until needed.

3. Pour enough oil into a frying pan to come 1/8 in (3mm) up the sides and heat over medium heat. In batches, add the potato cakes and fry for about 2 minutes on each side, or until golden. Transfer to paper towels to drain.

4. Increase the heat to high. Add the capers and fry for about 45 seconds, or until crisp. Drain on paper towels. Place the potato cakes on a platter, sprinkle with the capers, and serve with lemon wedges.

Notes

Prepare ahead: The cakes can be made 2–3 days in advance, covered, and refrigerated.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and 1/4 cup vegetable oil.

239kcal (12%)
495mg (21%)
38g
4g
6g (10%)
0g
2g (10%)
3g
1g
60mg (20%)
2g
8g
49mg
812mg
35mcg RAE (1%)
37mg (62%)
122mg (12%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-provence-cookbook The Provence Cookbook
by Patricia Wells
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?