Leftover Mashed Potato Cakes Recipe (2024)

FAQs

What is potato cake batter made of? ›

Mix mashed potatoes, flour, onion, egg, black pepper, and salt in a bowl until well combined, similar to a batter consistency. Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into the hot oil. Cook until golden brown, about 4 to 5 minutes per side; drain on paper towels.

The biggest thing to note is how thick the mashed potatoes are to begin with, if your mashed potatoes are thin or more watery to begin with you might need to add more flour to keep everything together. Egg – This is used as a binder to help keep the mashed potatoes cakes from falling apart.

Your pancakes could be falling apart for a few different reasons. First, your mashed potatoes might have been too loose or runny. Or, you didn't add enough flour or eggs to the batter. Finally, undercooking the potato pancakes can lead to them falling apart.

Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.

In some states it's known as a 'potato scallop', in others it's a 'potato cake', and for years the debate has been bantered back and forward between protagonists. “It might be a 'scallop' of potato but let's not confuse it with a serve of scallops!

After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.

If you find that your potato pancakes often come out too soggy, a lack of heat is the most likely culprit.

Simply toast and butter our potato cakes for a quick and easy filling snack or breakfast. Serve as soldiers with boiled eggs or with a full cooked meal for an unusual breakfast treat or for a filling snack or quick and easy meal on the run, top with baked beans and cheese.

A common explanation is that we eat latkes (potato pancakes) because they are cooked in oil and this remind us of the miracle that a single cruse of oil found in the Temple lasted for eight nights.

Why are my potato pancakes gummy? ›

If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy. Feel the Heat. Sufficiently heating oil in the pan prior to placing the patty in the pan is the key to a properly crispy pancake.

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

Oil choice is crucial for a perfectly fried latke. Because you are deep frying, you want to use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed.

Peel the potatoes and then cut them into cubes. As you cube them place the cubes in a bowl and sprinkle with lemon juice to prevent them from darkening. In a food processor, grate the potatoes and the onion.

If you are grating potatoes, making potato pancakes, potato kugels, or doing any intensive preparation of the potato where it's going to be exposed to the air for longer while you work, mix in a little ascorbic acid (Vitamin C) into your mixture.

Its cake batter, meaning you mix it up using eggs, milk or water, flour, sugar, salt, oil or butter, baking powder and/or baking soda, and flavorings like cinnamon, nutmeg and extracts of lemon, and vanilla, for example, but there are also different kinds of cakes that call for using cookies (in the U.S., biscuits in ...

Ingredients. Water, Propylene Glycol, Artificial and Natural Flavor, Gum Tragacanth, FD&C Yellow 5, and FD&C Red 40.

Step 1In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated. Step 2Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture.