Why it works: Potato and soy milk share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 34 recipes mention both. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓
The recipe
Ingredients
Contains: egg, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the dough
Mix the mashed potatoes with the egg replacer and soy milk.
Sift together the flour, baking powder, salt, and pepper.
Begin stirring the sifted mixture into the mashed potato mixture a little at a time, mixing well until it forms a very stiff dough.
Shape and bake
Roll the dough out on a lightly floured flat surface until about 1" thick.
Cut out shapes with cookie cutters.
Place the potato cakes on a baking sheet and bake for 10–15 minutes until lightly browned.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Potato + soy milktop 6% of all pairsAroma overlapstrongMentioned together34 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Potato + peppertop 5% of all pairsAroma overlapstrongMentioned together8,303 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Flour + soy milktop 5% of all pairsAroma overlapstrongMentioned together185 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 8% of all pairsAroma overlaplowMentioned together104,138 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Potato + flourtop 9% of all pairsAroma overlaplowMentioned together5,160 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and egg share little aroma chemistry, yet 104,138 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mashed potatoes
- Provide the bulk and moisture that make the dough tender.
- Flour
- Gives the dough structure so it holds its shape when cut.
- Egg replacer
- Binds the mashed potatoes together in place of an egg.
- Baking powder
- Releases gas that lifts the cakes and lightens their texture.
The step that matters
Stirring in the flour mixture. Adding the flour a little at a time and mixing well helps it blend evenly without lumps. The dough should be very stiff, so the cakes hold their shape when rolled and cut.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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