Potato Peanut Cakes Recipes

CRISPY POTATO CAKE

Steps:

• Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
• Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
• Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

PEANUT BUTTER MUG CAKE WITH CHOCOLATE ICING AND POTATO CHIPS

Steps:

• Make the mug cake: Whisk the peanut butter, granulated sugar, flour, baking powder and egg together in a medium bowl and then transfer to a mug. Microwave on high until puffed and set, 60 to 70 seconds. Let cool for 5 minutes.
• Meanwhile, make the frosting: Mix the powdered sugar and chocolate syrup together until smooth.
• Spoon the frosting over the cake. Crush a few potato chips over the top and insert a few whole chips into the frosting. Eat immediately.

POTATO CAKE

Steps:

• In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
• Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

PEANUT SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
• In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
• In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
• Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
• Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
• Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
• Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.

GARLIC-PARSLEY POTATO CAKES

Steps:

• Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
• Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
• Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
• Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
• Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
• Bake until heated through, 10 to 15 minutes.

CRISPY PEANUT BUTTER SNACK CAKE

Steps:

• Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.
• Whisk peanut butter, honey, vanilla, and 1/2 cup coconut oil in a large bowl until combined. Using a spatula, gently fold in cereals, pretzels, potato chips, and peanuts. Transfer mixture to prepared pan, spreading evenly and pressing firmly into pan. Chill until cake is set, at least 1 hour.
• When ready to serve, melt chocolate and remaining 2 Tbsp. coconut oil in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or melt in a microwave in short bursts, stirring between bursts, until chocolate is smooth.
• Using plastic overhang, lift cake from pan, then invert onto a platter. Drizzle cooled cake with melted chocolate, then chill to set before serving, about 10 minutes.
• Do Ahead
• Cake can be made 3 days ahead. Wrap in plastic and chill.

POTATO LATKES

Steps:

• Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

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.

ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS)

Steps:

• Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
• While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes.
• Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
• Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined. Keep covered and warm off heat.
• Drain and mash potatoes. Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.
• Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
• Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side).
• Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.

ECUADORAN POTATO CAKES WITH PEANUT SAUCE

Steps:

• Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
• While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.
• Drain potatoes, then mash in a bowl.
• Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
• Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.
• Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.

POTATO-PEANUT CAKES

Steps:

• Place potatoes in a saucepan;cover with water.
• bring to a boil, reduce heat and simmer for 15 minutes or until tender.
• Drain and cool.
• Shred into a large bowl.
• Cook bacon in a large non-stick skillet until crisp.
• Remove bacon from pan, crumble.
• Add corn, onion, bell pepper and chopped thyme to drippings.
• Cook until onion is tender, about 4 minutes.
• Combine potatoes, bacon, corn mixture, green onions, peanuts, salt and egg.
• Stir with a fork until well blended.
• Coat a non-stick griddle or skillet with cooking spray.
• Spoon about 1/3 cup potato mixture onto hot griddle;flatten slightly with a spatula.
• Cook 5 minutes on each side or until golden brown.
• Garnish with thyme sprigs if desired.

POTATO CAKES

Steps:

• Peel the potatoes and grate them, using the large opening of a 4-sided hand grater.
• Empty the grated potatoes into a bowl and add the egg, onion, flour, baking powder, nutmeg, salt and pepper. Blend well.
• Heat the oil over medium heat in a large nonstick skillet and with an ice cream scoop or large spoon, drop the mixture into the pan to form 8 patties of equal size. Cook until golden on one side. Turn and cook on the other side until golden brown.