crispy potato cakes

Ingredients

For the Potato Base:

• 3 large potatoes (boiled and mashed)
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Mixture:

• ¼ cup all-purpose flour
• ¼ cup grated cheddar cheese (optional)
• 2 tablespoons chopped green onions
• 1 clove garlic (minced)
• 1 egg

For Frying:

• 3–4 tablespoons oil (vegetable or olive oil)

Instructions

Step 1: Prepare the Potatoes

1. If starting from scratch, peel and boil the potatoes in salted water until fork-tender (about 12–15 minutes). Drain well and mash until smooth with minimal lumps.
2. Let the mashed potatoes cool slightly before mixing—this helps maintain the right consistency.

Step 2: Mix the Ingredients

1. In a large bowl, combine the mashed potatoes with salt, pepper, flour, cheese (if using), green onions, garlic, and egg.
2. Mix thoroughly until a soft dough forms. The mixture should be firm enough to shape but still slightly soft.
3. If it feels too sticky, add a little more flour (1 tablespoon at a time).

Step 3: Shape the Cakes

1. Take small portions of the mixture and shape them into round, flat patties about ½ inch thick.
2. Place them on a plate or tray. For best results, refrigerate the patties for 10–15 minutes to help them firm up before frying.

Step 4: Heat the Oil

1. Heat oil in a non-stick skillet over medium heat. The oil should be hot but not smoking—this ensures even cooking and crispiness.

Step 5: Fry Until Golden

1. Carefully place the potato cakes into the pan without overcrowding.
2. Cook each side for about 3–4 minutes, or until golden brown and crispy. Flip gently using a spatula.
3. Work in batches if necessary.

Step 6: Drain and Serve

1. Remove the potato cakes and place them on paper towels to absorb excess oil.
2. Serve immediately while hot and crispy.

Nutrition

Calories: 120 kcal · Protein: 3g · Fat: 5g · Carbohydrates: 15g · Fiber: 2g · Sugar: 1g