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Instant Potato Potato Cakes




Source of Recipe


allrecipes.com


Recipe Introduction


You can make these with freshly made instant potatoes or with leftover ones – you can actually make them with real mashed potatoes, but I specifically wanted the proportions for making cakes with instant potatoes! No matter what you use, I’d make sure they were cool to cold – mine were right out of the fridge and worked perfectly. You can put the patties together an hour or so ahead of time – dust with flour, place on a plastic wrap covered sheet pan and refrigerate.


Recipe Link: https://www.allrecipes.com/recipe/223597/old-fashioned-potato-cakes/

List of Ingredients




2 c. mashed potatoes
1 c. all-purpose flour
1 onion, diced
1 egg
1/2 t. ground black pepper
1/2 t. salt
1/2 c. vegetable oil, or as needed



Recipe



Mix all the ingredients except for the oil together thoroughly. This should be very thick – scoopable, not pourable. Using more flour, scoop these into the size cakes you want (dust your hands to help them not stick and also either side of the cakes). Heat the oil until about 325F in a skillet over medium heat. Drop the cakes into the hot oil. Fry until golden brown on either side – about 4 minutes per side. Drain on paper towels.

Serves 4.