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Week 23: Two potato cakes

Story location: Home / food_and_drink / recipe_a_week /
07/Jun/2010

I have been trying to empty the freezer so it can be defrosted so for most of this week I'll be eating various odds and ends. The first thing to be defrosted was a pack of Tesco Mashed Potato.

Potato Cake 1 - pan fried

A lot of potato cake recipes call for spring onions but our chives have grown huge and looked like a suitable alternative.

After the mash had thawed out it was quite sloppy, so I added quite a lot of flour to try to firm it up. I stirred in some chopped chives, parsley and a crushed garlic clove. I fried it at roughly medium heat for about 4-5 minutes each side.

The potato cakes were still a bit soft so they weren't easy to turn over - I probably needed to add more flour.

Potato Cake 2 - oven baked

A lot more liquid had drained out of the potatoes by now, which I had to carefully pour off. Even after that, the potatoes were still very wet and sloppy.

I made the potato cakes in a similar way to above but without the garlic, and with more flour added (a combination of plain flour and cornmeal). I added flour until the mixture was very thick and sticky, but not as firm as bread dough.

I spooned the mixture out onto a floured baking tray and baked at gas mark 7 for around 20-25 minutes. The end result didn't have the tasty crispy 'fried' coating of the pan-fried cakes but the internal texture was better.



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Danny wrote at 2010-07-05 04:45:

I would love to crack the problem of pan fried potato cakes becoming too soft when being fried. There must be some method other than adding loads of flour - or maybe not. I tried baking them in our halogen oven - just laid on the wire tray. Of course they just melted and glooped through the mesh :-(

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