Cookstr.com

Potato and Parmesan Cakes

Updated February 23, 2016

These little cakes make a nice change from mashed potatoes.

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

Makes4 servings

Preparation Time - Text 20 mins

Cooking Time20 min

Cooking Time - Text20

Cooking Methodfrying

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursehors d'oeuvre, hot appetizer, starch

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealbrunch, dinner

Moodblue

Taste and Texturecheesy, savory, umami

Type of DishThanksgiving Leftovers

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

Instructions

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.)

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.

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.

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.

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