Serves 7
130 cal · 30 min
Potato Cakes
Recipe GLPRe7f864dbf16597
Crispy golden potato cakes made with fluffy mashed potatoes, all-purpose flour, and caramelized onions. These savory patties are pan-fried until both sides turn a beautiful golden brown, creating a tender interior with a satisfying crunch on the outside. Perfect as a side dish or comfort food that's sure to please any table.
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Ingredients
2 cups cold mashed potatoes, prepared from instant potato flakes
1/2 cup all-purpose flour, unsifted
2 tablespoons finely chopped onion
2 tablespoons vegetable oil
Directions
Wash your hands thoroughly with soap and water before beginning. Prepare the instant potato flakes according to the package directions to yield 2 cups of fluffy mashed potatoes. Allow the potatoes to cool to room temperature or refrigerate until cold.
Transfer the cold mashed potatoes into a mixing bowl. Add the all-purpose flour and finely chopped onion to the bowl.
Mix the ingredients together thoroughly until the flour is fully incorporated and the mixture holds together well. The dough should be moist but moldable.
Lightly dust a clean work surface with additional all-purpose flour. Turn the potato mixture onto the floured board and gently pat and shape it down to an even thickness of approximately 1/2 inch.
Using a 3-inch round cutter, cut out individual cakes from the flattened potato mixture. Transfer the cut cakes to a parchment-lined baking sheet.
Cover the baking sheet with plastic wrap or foil and refrigerate the potato cakes until you are ready to cook them, at least 30 minutes or up to several hours.
When ready to cook, heat the vegetable oil in a large skillet or griddle over medium heat until it shimmers and is hot but not smoking, approximately 2-3 minutes.
Carefully place the chilled potato cakes into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes on the first side, until golden brown.
Using a spatula, flip each cake over and fry for another 3-4 minutes on the second side until that side is also golden brown and crispy.
Transfer the cooked potato cakes to a plate lined with paper towels to absorb any excess oil. Serve immediately while still warm and crispy.
