Page 2

 

Herter's Potato Pancakes * Turkey Potato Pancakes

Carrot and Potato Pancakes * Slice 'n Fry Potato Pancakes

Sweet Potato Pancakes * Liz Yehling's Potato Pancakes

Potato and Horseradish Pancakes * Garbanzo Potato Pancakes

Irish Potato Cakes * Sandy Williams's tortas de papa (potato cakes)

Sliverbeet, Potato & Salmon Cakes * Algerian Spiced Potato Cakes

Oyster and Potato Surprise Cakes

 


Herter's Potato Pancakes

 

3 to 4 potatoes peeled and grated, you should have a pint of grated potatoes

2 eggs

4 tablespoons cracker crumbs

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 onion, grated

Beat the eggs well. Mix in grated potatoes, cracker crumbs, salt, pepper and grated onion. Mix.

Melt butter in skillet and add potato batter by large tablespoonfuls. Flatten out to about 1/4-inch thick. This is important since it helps make sure the pancakes are cooked evenly. Fry over low to medium-low heat, browning on both sides.


Turkey Potato Pancakes

 

1 1/2 C Hashed Brown Potatoes, Frozen -- Thawed

1 C Turkey -- Cooked And Diced

1/2 C Green Onion -- Sliced

4 Ts Flour

1 Tb Parsley flakes

2 Eggs

2 Tb Ripe Olives -- Coarsely Chopped

1 Ts Dijon mustard

4 Ts Olive oil

 

Combine all ingredients except olive oil; mix well. In a large skillet, heat 1 tsp of the oil over medium- high heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirring, until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. Remove; keep warm on platter in oven. Repeat with remaining mixture.

Recipe By : CDKitchen http://www.cdkitchen.com


Carrot and Potato Pancakes

 

1 lg Carrot

1 lg Potato

1/2 Onion

2 tb Chopped parsley

1 Egg

1 1/2 tb Milk

Salt and pepper to taste

1 tb Flour

Olive oil

Creme fraiche

 

These little pancakes, like a lot of now fashionable food, are equally at home as nursery fare or as an entree or side-dish at a smart dinner party. Nice served with a dollop of creme fraiche.

Grate (a food processor speeds things up) 1 largecarrot, 1 large potato and half an onion and transfer to a bowl. Add 2 tablespoons chopped parsley, 1 egg,beaten, 1 1/2 tablespoons milk, salt and pepper to taste and 1 tablespoon plain flour. (Add a little more flour if the mixture looks too thin.) Heat a little olive oil in a heavy frying pan and drop in the mixture by the dessertspoon if you want elegant little pancakes, by the heaping tablespoon for a more pedestrian size. Cook until brown and crisp on the underside then turn and cook the other side. Serve.

By Stephen Ceideburg



Slice 'n Fry Potato Pancakes

 

2 pounds potatoes, peeled -- cooked and

1 egg -- beaten

1 Tablespoon minced onions

1 teaspoon salt

1/4 teaspoon pepper

3/4 cup all-purpose flour -- 3/4 - 1 cup

cooking oil

Applesauce -- optional

In a bowl, combine potatoes, egg, onion, salt and pepper; stir in 3/4 cup flour. Add enough remaining flour to form a firm dough. Turn onto a lightly floured board; knead for 1 minute. Shape into a 9"x2" roll. Cut into 1/3" slices; roll into 4" circles. Fry in a small amount of oil until browned, about 4 minutes per side. Serve with applesauce if desired.

Recipe By : Taste of Home Dec/Jan 1996


Sweet Potato Pancakes

 

3 Med Sweet Potatoes -- peel and grate

1 Sm Onion -- peel and grate

1 Egg -- beaten slightly

2 Tbsp Flour

1/2 Tsp Salt

1 Dash Pepper

1/4 Tsp Baking Powder

 

Mix the egg in with the potatoes and onions. Combine the dry ingredients together and add to potato mixture. Drop by large tablespoons onto a heated nonstick skillet lightly coated with oil and cook for 4 minutes or so on each side, until pancakes are cooked through. Serve with applesauce, apple butter or sour cream and chives.

Source: Pick of the Day, Curtis Aikens, TVFN.


Liz Yehling's Potato Pancakes

 

4 ea Large red potatoes

2 ea (or 3) eggs

1 x Flour

1 x Pepper

1 lb (or more) bulk pork sausage

2 ts Baking powder

1 x Salt

 

Grate peeled potatoes on fine side of grater or fine shredder of food processor. Thoroughly mix in pork sausage with potatoes. Add eggs and mix well. If mixture is watery, add flour as thickener. Mix in baking powder, salt and pepper. Fry in lightly greased skillet. Cook until brown, turning only once. Serve with applesauce. This will make 20 or more 3"-4" thin pancakes. The pancakes are better when thin.


Potato and Horseradish Pancakes

 

1 Medium potato, grated (1 cup

1/4 c Resh horseradish -- grated

1/4 c Nion -- grated

2 tb All-purpose flour

1/4 c Oil for frying

Wring out grated potato to remove as much water as possible by scooping about 1/4 cup of potato into your hand; squeeze firmly. Place potato flesh in medium size bowl. Add remaining ingredients to grated potato; mix until well blended. Heat oil in a large, heavy skillet until it is almost smoking. Pat 2 tablespoons of grated potato mixture into a flat disk about 2-inches in diameter. Repeat, leaving about 1 inch between pancakes. Cook until bottom is browned and beginning to char, about 2 minutes. Turn; cook until second side begins to char, about 2 minutes. Remove to warm plate. Repeat with remaining grated potato mixture. Serve hot or warm, accompanied by apple sauce.

Adapted from Alan Harding, Nosmo King, New York


Garbanzo Potato Pancakes

 

1 c AM Garbanzo Flour

1 c AM Potato Flakes

1/2 c Onion finely chopped

1 md Zucchini squash or cucumber grated

1/2 ts Sea salt (optional)

2 ts Non-alum baking powder

2 c Water

Mix the dry ingredients and the vegetables together. Add the water and stir well. Cook like pancakes on an oiled skillet or griddle.

VARIATIONS: For lighter, extra tasty pancakes, substitute 1/2 cup AM Whole Wheat Flour for 1/2 cup of the potato flakes. Add a tablespoon of oil, 2 teaspoons of tamari soy sauce and a little garlic to the water and stir in the dry mixture. Cook as directed.

Source: Arrowhead Mills "Toasted Garbanzo Flour"


Irish Potato Cakes

 

1/4 Cup butter

6 Ounces white flour

1/2 Teaspoon salt

1/2 Teaspoon baking powder

3 Cups potatoes, mashed -- fresh, with milk

 

Cut butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes. Roll out onto lightly floured board with floured rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet until brown on both sides.

Makes 2 cakes.

Recipe By : "Aine.McManus"


Sandy Williams's tortas de papa (potato cakes)

8 medium Baking potatoes

Salt

1/2 cup Feta cheese -- crumbled

2 Eggs

3 tablespoons Vegetable oil

Salsa

Boil the potatoes for 15 minutes or until well cooked; drain, when cool enough to handle, but not cold, peel them. In a large bowl, mash them, add salt to taste and mix thoroughly. Set aside. Using a blender, coarsely chop the cheese. Combine the potatoes and cheese, mixing well, using your fingers. Add eggs and continue mixing by hand until the mixture is smooth. Taste and add salt if necessary. Heat some of the oil in a frying pan over medium heat. Scoop out a little bit of the potato mixture (aobut 2 tablespoons) and pat out a small cake with your fingers, flipping it gently from hand to hand until it is a uniform shape, about 3 inches in diameter and about 1/2 inch thick. Place the potato cake in the hot oil and saute for about 3-4 minutes. Remove from the pan and drain it on a paper towel. After patting out each cake, dip your fingers in a bowl of water so the next one will not stick and add some oil to the frying pan after each batch. Stack the drained potato cakes on a platter in a warm oven until ready to serve. (To store, wrap them in foil and refrigerate. Reheat by placing the foil package in a moderate over for 15 - 20 minutes. They are not crisp on the outside when reheated, but still tasty)

Serve with salsa.


Sliverbeet, Potato & Salmon Cakes

 

4 medium potatoes

10 silverbeet leaves

4 spring onions

25g butter

415g can salmon

1 Tbs chilli sauce

2 Tbs oil

 

LEMON MAYONNAISE:

1 egg

1 Tbs lemon juice

1 tsp lemon rind

1 Tbs Dijon mustard

1 cup oil

1/2 tsp salt

freshly ground black pepper

Peel potatoes and cut into quarters. Cook potatoes in boiling salted water for 15 - 12 minutes or until tender. Drain and mash. Wash sliverbeet, discard stalks and chop leaves finely. Chop spring onions finely. Melt butter in a frying pan, add silverbeet and spring onions, cover and cook until sliverbeet has wilted. Drain salmon. Mix with the potatoes and silverbeet with the chilli sauce. Shape quarter-cupfuls of the mixture into patties and shallow fry in oil, turning to cook both sides. Serve warm with Lemon

Mayonnaise.

To make mayonnaise:- Place egg, lemon juice and mustard in a food processor. Process to combine. With the motor running slowly, pour oil down the feed tube. Add salt and pepper and combine.

Doreen Randal, Wanganui. New Zealand.


Algerian Spiced Potato Cakes

 

2 lb mashed potato

1 Tbsp paprika pepper

2 tsp ground cumin

good pinch of cayenne pepper

1 bunch of coriander, chopped

3 eggs

salt

pepper

oil for frying

In a large bowl, mix the potato with the spices, coriander, egg and seasoning. With floured hands, form the mixture into round flat cakes. Cover and chill for 30 minutes. Heat a shallow layer of oil in a frying pan, add the cakes in batches and fry until crisp and brown on both sides. Transfer to paper towels to drain. Serve hot.

Serves 4 - 6


Oyster and Potato Surprise Cakes

 

3 rashers bacon

12 oysters

6 medium potatoes

1 Tbs horseradish cream

1/4 cup sour cream

1/4 cup dry bread crumbs

50g butter

Remove rind from bacon and chop flesh roughly. Cook in a fry pan until crisp, turning often. Cool. Drain oysters. Combine oysters and bacon. Peel potatoes and cut into quarters. Cook in boiling salted water for10 minutes or until tender. Drain. Mash potatoes with horseradish cream and sour cream. Form half-cupfuls of mixture into patties. Make a hollow in centre of each pattie and fill with oyster mixture. Mould potato over cavity. Roll patties in breadcrumbs. Heat butter in a fry pan and cook patties on each side until golden.

Doreen Randal, Wanganui. New Zealand.

 

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