I've always wanted a potato cake recipe like this, and I spent some time perfecting it. I wondered... Would it be better to coat the mashed potato cakes in panko? It turned out to be too much trouble, and didn't make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn't add as much punch as I'd expected. This straightforward recipe—it takes just a few minutes to pull together if you have leftover mashed potatoes—yielded the best results, and they will be a potato pancake I go back to again and again. I hope you do, too.
Ingredients
- 2 cups Celery Root, Potato and Apple Mash (or any leftover mashed potatoes)
- 3 tablespoons all-purpose flour
- 1 egg
- ¼ cup green onions, chopped
- 1-½ ounces Gruyere cheese (or a hard, aged Gouda), grated
- 2 tablespoons extra virgin olive oil
Instructions
- Stir together mashed potatoes, flour, egg, scallions and cheese until well mixed. (It should be the consistency of a stiff batter.)
- Heat the oil in a large nonstick skillet over medium-high heat. Use a measuring cup sprayed with cooking spray to spoon a slightly heaping 1/4 cup potato mixture around the pan. (Allow space between them for air to circulate—you may have to cook in batches.) Flatten gently with the back of the measuring cup.
- Cook for 5-7 minutes, until bottom is crispy and browned when you peek, and then carefully flip each one. Continue to cook for 5-7 minutes on the second side. Remove from skillet, and arrange on a platter or plates.
Servings: 4
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