Mrsireland Potato Cakes Recipes

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

MIDDLE EASTERN SPICED POTATO CAKES

Steps:

• Preheat the oven to 375 degrees F.
• Add the potatoes to a pot and cover with 6 cups water. Season well with salt. Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes. Drain and cool, about 10 minutes. Peel and set aside.
• Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside.
• Once cooled, crush the potatoes gently; the texture should be course and crumbly. Place into a bowl.
• Thoroughly combine the egg, scallions, 1/4 cup of the flour and the spice mix in a bowl. Add to the potatoes and stir to combine. Season the remaining flour with 1 teaspoon salt and some pepper. Form the potatoes into 2 1/2-ounce patties. Sprinkle the tops and bottoms with the seasoned flour.
• Set a large nonstick pan over medium-high heat and add 3 tablespoons oil. Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes. Flip and place into the oven until crispy on both sides and hot through, another 3 minutes. Remove from the oven and cool slightly.
• To serve, arrange the patties on a serving dish. Garnish with cilantro and serve with lemon wedges.

IRISH POTATO CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

MASHED POTATO CAKES

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.

MOROCCAN STREET POTATO CAKES

Steps:

• Mix all but flour and oil together in a large bowl.
• Form 16 patties using 1/4 cup of the mix to about 1/3 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 or for ease in handling if you have difficulty. I have not found the need to do either.
• These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.

IDAHO POTATO CAKE

Steps:

• Preheat oven to 350 degrees. Brush a 12-cup Bundt or tube pan with butter. Dust with cocoa, tapping out excess.
• Peel potato and coarsely chop. Place in a small saucepan and add enough water to cover. Heat over medium-high, bring to a boil, and cook until tender. Drain, then mash until no lumps remain. Measure out 3/4 cup for the recipe; set aside. Reserve the remainder for another use.
• Whisk together flour, salt, baking powder, and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and melted chocolate and beat until thoroughly incorporated. Add potato and beat to combine. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, beating until just combined.
• Transfer batter to prepared pan and smooth top with an offset spatula. Bake until a cake tester comes out clean, about 50 minutes. Transfer to a wire rack to cool for 20 minutes. Turn out onto rack to cool completely. (Cake can be wrapped in plastic and stored at room temperature up to 1 day or frozen up to 1 month.)
• When cake has completely cooled, slice with a serrated knife, and serve with a dollop of whipped cream, if desired.

FRIED MASHED POTATO CAKES

Steps:

• Mix together mashed potatoes, egg, flour, and salt in a bowl until well combined.
• Heat a thin layer of vegetable oil in a frying pan over medium heat.
• Working in batches, drop 1/6 of the potato mixture into the hot frying pan and flatten into a patty. Repeat to add more patties to the pan. Cook until browned, about 3 minutes per side.

MRS.IRELAND POTATO CAKES

Steps:

• boil potatoes and mash with fork.
• Combine the oats, salt, and butter until you get a dough like consistency.
• Roll dough to 1 inch thickness and cut with biscuit cutter.
• Melt more butter in the pan and fry until golden brown.
• (Real butter works best).