Difference between revisions of "Potato Cakes"
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# If you need to, you can refrigerate the floured patties to cook off an hour or so later. | # If you need to, you can refrigerate the floured patties to cook off an hour or so later. | ||
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[[Category:Budget Friendly Snack Recipes]] | [[Category:Budget Friendly Snack Recipes]] | ||
[[Category:Budget Friendly Vegetable Recipes]] | [[Category:Budget Friendly Vegetable Recipes]] | ||
Revision as of 16:18, 8 May 2012
Description
These are very inexpensive and generally sold as street food to be eaten on the street as an egg and potato sandwich stuffed into flatbread with a thin sauce tomatish.
Ingredients
- 4 cups mashed potatoes, warm and plain
- 3 garlic cloves, mashed or garlic, pressed
- ½ cup scallions, cut lengthwise and sliced thinly
- ½ cup fresh flat leaf parsley, chopped finely
- 1 – 2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- flour, for dusting
- oil, for shallow frying
Directions
- Mix all but flour and oil together in a large bowl.
- Form 16 patties using ¼ cup of the mix to about ⅓ inch thick.
- Use floured hands if necessary.
- Coat each patty with the flour, hitting to knock off any excess of flour.
- Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
- If you need to, you can refrigerate the floured patties to cook off an hour or so later.
