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Potato Ceoquettes

A fried potato cake made with riced potatoes, butter, egg yolks, and seasonings, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Ceoquettes

Ingredients

Directions

Make the cakes

  1. Mix the ingredients in the order given and beat thoroughly.

  2. Shape the mixture into small cakes.

Coat and fry

  1. Dip each cake in breadcrumbs.

  2. Dip each cake in beaten egg.

  3. Dip each cake again in breadcrumbs.

  4. Fry in deep fat until golden brown, then drain on brown paper.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Riced potatoes
Form the body of the cakes, giving a soft, starchy interior that holds its shape.
Butter
Adds richness and moisture, and helps the cakes brown in the pan.
Egg yolks
Bind the mixture so the cakes hold together while shaping and frying.
Breadcrumbs (in the method)
Form a crisp, golden crust that protects the cakes during deep frying.

The step that matters

Coat and fry. The egg and breadcrumb coating must be fully dry and even before frying, or it can fall off or absorb excess oil. Frying in hot fat until golden brown seals the crust and keeps the inside moist.

Swap the onion

How well each one fits the dish's main ingredients (potato, butter, egg, parsley, pepper):

  1. Chivefits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against potato, butter, egg, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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