RCI-VG.002.0177.001
Street Potato Cakes
Street Potato Cakes from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- mashed potatoes4 cupswarm and plain
- garlic cloves3 unitmashed or garlic, pressed
- scallions1/2 cupcut lengthwise and sliced thinly
- fresh flat leaf parsley1/2 cupchopped finely
- 1-2 teaspoon
- 1 teaspoon
- flour1 unitfor dusting
- oil1 unitfor shallow frying
Method
1
Combine the warm mashed potatoes with the mashed garlic cloves in a large bowl, stirring until the garlic is evenly distributed throughout.
2
Fold the sliced scallions and finely chopped parsley into the potato mixture until well incorporated.
3
Season with salt and fresh ground black pepper, tasting and adjusting as needed for balanced flavor.
4
Divide the potato mixture into 8 equal portions and shape each into a flat cake about 3-4 inches wide and 1/2 inch thick. Dust lightly with flour to prevent sticking.
5
Heat oil in a shallow skillet over medium-high heat until shimmering.
3 minutes
6
Carefully place the potato cakes into the hot oil in batches, avoiding overcrowding the pan.
1 minutes
7
Fry for 3-4 minutes on the first side until golden brown and crispy.
4 minutes
8
Flip each cake gently and fry the second side for 2-3 minutes until evenly golden and the exterior is crispy.
3 minutes
9
Transfer the finished cakes to a paper towel-lined plate to drain excess oil, and keep warm while frying the remaining batch.
10
Serve the potato cakes hot, while the exterior remains crispy.