Potato Cakes
Ingredients
Directions
Prepare
Mix mashed potatoes and salt in a bowl.
Form the mixture into circular cakes.
Fry and serve
Heat oil in a skillet over medium heat.
Fry the cakes until golden brown on both sides.
Serve warm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mashed potatoes
- Form the base of the cakes, holding their shape while providing soft, moist texture.
- Oil
- Conducts heat into the cakes and helps brown their surfaces during frying.
The step that matters
Fry the cakes until golden brown on both sides. Frying over medium heat lets the surface brown through the Maillard reaction while the interior heats through. Too high a heat browns the outside before the centre warms, and too low a heat leaves the cakes pale and greasy.
“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.
More potato cakes recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.