Potato Cake
Ingredients
Directions
Prepare the potatoes
Peel and boil the potatoes until tender.
Mash the potatoes and season with salt.
Form the mashed potatoes into small balls.
Fry and serve
Heat oil or dripping in a pan over medium-high heat.
Fry the potato balls until light brown, about 10 minutes.
Drain on a cloth or paper towel and serve on a napkin.
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
- Potatoes
- Form the body of the cake, providing starch that holds its shape when mashed and fried.
- Oil or dripping
- Conducts heat to the surface of the balls, browning them and adding rich flavour.
The step that matters
Frying the potato balls. Oil must be hot enough to brown the outside quickly. If the pan is too cool, the balls absorb excess oil and turn greasy before a crisp golden crust forms.
“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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