Potato cakes
Source of Recipe
Potato cakes are rich and satisfying whether you make them for breakfast
in the place of pancakes or for a side dish at dinner. The recipe is
slightly different for each of them, though.
If you want a dinner side dish, add three or four eggs to about a cup of
leftover mashed potatoes, then add salt, and pepper if desired, and mix
in enough flour to make a sticky dough that's not too stiff to drop by
tablespoons full into a skillet of medium hot fat. Fry the cakes until
they're golden brown on both sides and brush with butter. Serve while
they're still hot for the best flavor.
(If you're staying away from fried foods, you can bake this in a
greased casserole at about 350 for thirty minutes or so - enough to cook
the egg. Check it by inserting a knife in the center. It should come out
clean.)
The recipe for breakfast potato cakes: Use one or two eggs, and a
heaping teaspoon of baking powder for each cup of potatoes, and stir
well. Add enough flour to make a dough that's still a little sticky but
can be shaped with your hands. Fry the same as dinner cakes, and serve
with butter and syrup, honey, jelly, jam, or molasses.
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