There are so many variations to Potato Cakes. Latkes are probably the best known and again, variations abound. For example, some cooks grate the raw potato and then soak in cold water and drain thoroughly. Some cooks add flour to the mix. Some add egg and other vegetables. Here are a couple of variations to try.
Ingredients for 4 servings:
- 4 large potatoes
- 1 onion
- 1 egg
- salt and pepper to season
- oil for frying
- Peel and grate the potatoes into a colandar.
- Peel and grate or finely chop the onion and add to the potato.
- Squeeze as much of the juice out of the potato as you can by pressing on the mix. Transfer to a bowl.
- Lightly whisk the egg and add to the potato mix along with some seasoning.
- Heat a non-stick frying pan and add enough oil to generously coat the bottom. Allow the oil to heat but not smoke.
- Add generous spoonfuls of the potato mix to the pan and cook for a few minutes on each side until brown and crispy.
- Transfer to a plate lined with a paper towel to absorb some of the oil.
- Complete the cooking and serve.
- Preheat your oven to 210°C (Hot Oven) and line a biscuit tray with baking paper. Spray the paper with oil and form cakes of the above mixture. Spray the cakes and cook for about 20 minutes.
- Add other vegetables such as grated carrot to the mixture. We use to call this version "mock crab".
- Add some grated cheese to the potato mix. 1/2 a cup would be fine.
- Use sweet potato (Kumara) instead. You could add 1 teaspoon each of cumin and crushed coriander seeds to make it more interesting.
- 1 kg Russet potatoes, boiled, cooled and peeled
- 2 tab oil or clarified butter (or a mixture of the two)
- Salt and pepper, to taste
- Grate the cooked potatoes.
- Heat the griddle or skillet over high heat and add the oil and/or clarified butter.
- Add the shredded potatoes and form into cakes - flatten them against the griddle or skillet.
- When they are brown on the bottom, flip over and brown the other side until very crispy. Season with salt and pepper and serve.