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Potato and Parmesan cakes Recipe

Ingredients

How to make it

  • Prepare ahead
  • The cakes can be made 2–3 days in advance, covered, and refrigerated.
  • . Bring a saucepan of lightly salted water to a boil over high heat. Add the potatoes, reduce the heat to medium-low, and simmer about 15 minutes, until tender. Drain well.
  • Pass the potatoes through a potato ricer into a bowl. (Alternatively, rub through a sieve.)
  • . Add the Parmesan and egg yolk, season generously with salt and pepper, and mix.
  • Divide into 8 equal balls and flatten into little cakes, each 2in (5cm) in diameter. Spread the flour in to a plate, and season with salt and pepper.
  • Coat the potato cakes in the flour and refrigerate until needed.
  • Pour enough oil into a frying pan to come 1/8 in (3mm) up the sides and heat over medium heat. In batches, add the potato cakes and fry for about 2 minutes on each side, or until golden.
  • Transfer to paper towels to drain.
  • Increase the heat to high. Add the capers and fry for about 45 seconds, or until crisp.
  • Drain on paper towels. Place the potato cakes on a platter, sprinkle with the capers, and serve with lemon wedges.

Reviews & Comments 1

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  • valinkenmore 14 years ago
    I make these quite often for my hubby - he loves his mashed potatoes! So I use leftover potatoes but never thought to add parmessan and the capers is a plus! Great post - thanks so much!
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