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pan-frying
Potato-Chive Cakes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

These delicious and crispy little pancakes can be cooked several hours in advance and rewarmed just before serving.

Yield: Makes 8 to 10 small cakes

Ingredients

  • 1 large baking potato
  • ¼ cup grated onion
  • ¼ cup finely chopped fresh chives
  • 1 large egg yolk, lightly beaten
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • Peanut oil

Directions

Peel and coarsely grate or shred the potato. Combine with all the remaining ingredients except the peanut oil. Heat 1 tablespoon oil in a large nonstick skillet or on a griddle over medium-high heat. Add 1 heaping tablespoon potato mixture to the skillet or griddle. Flatten slightly and fry 1½ to 3 minutes on each side, or until lightly browned. As you fry the cakes, add additional oil as necessary. Place on paper towels to absorb the oil before serving. Serve immediately.


© 1993 Linda Zimmerman and Gerri Gilliland
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 cake, total of 10 for the recipe. Nutritional information is based on using 2 tablespoons of peanut oil.

61kcal (3%)
9mg (1%)
3mg (5%)
9mcg RAE (0%)
165mg
10mg
1g
0g
1g
7g
21mg (7%)
119mg (5%)
1g (3%)
3g (5%)
0mg (2%)
 

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