RCI-BR.004.0423.001
Potato Cakes
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.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- mashed potatoes4 cupswarm and plain
- garlic cloves3 unitmashed or garlic, pressed
- scallions½ cupcut lengthwise and sliced thinly
- fresh flat leaf parsley½ cupchopped finely
- 1 unit
- 1 teaspoon
- flour1 unitfor dusting
- oil1 unitfor shallow frying
Method
1
Combine the warm mashed potatoes, mashed garlic cloves, scallions, and fresh flat leaf parsley in a large mixing bowl.
2
Season the mixture with 2 teaspoons of salt and 1 teaspoon of fresh ground black pepper, then stir until well combined.
3
Divide the potato mixture into 12 equal portions and shape each portion into a flat, round cake about 2-3 inches in diameter and ½ inch thick.
4
Dust each potato cake lightly with flour on both sides, shaking off any excess.
5
Heat oil in a shallow frying pan or skillet over medium-high heat until shimmering.
2 minutes
6
Carefully place the potato cakes into the hot oil in batches, being careful not to crowd the pan.
1 minutes
7
Fry the potato cakes for 3-4 minutes on the first side until golden brown and crispy, then flip carefully.
4 minutes
8
Fry for another 2-3 minutes on the second side until golden brown and cooked through.
3 minutes
9
Transfer the cooked potato cakes to a plate lined with paper towels to drain excess oil.
10
Serve the potato cakes warm, either as a main dish with a sauce or as a side dish.