Old Fashioned Potato Cakes Recipe

Mashed potatoes: These provide the base for the cakes, giving them their creamy texture.

All-purpose flour: This helps bind the ingredients together, ensuring the cakes hold their shape.

Beaten egg: Acts as a binder and adds richness to the mixture.

Chopped onion: Adds a savory flavor and a bit of crunch to the cakes.

Milk: Helps to moisten the mixture, making it easier to shape.

Salt: Enhances the overall flavor of the cakes.

Black pepper: Adds a touch of heat and depth to the flavor.

Butter: Used for frying, it gives the cakes a rich, golden crust.

When preparing the mashed potatoes for this recipe, ensure they are smooth and free of lumps. This will help the potato cakes hold together better and cook more evenly. Additionally, finely chop the onion to ensure it blends well with the mixture and cooks thoroughly. When frying, make sure the butter is hot enough before adding the potato mixture to achieve a crispy, golden-brown exterior.

• mashed potatoes - Substitute with mashed sweet potatoes: Sweet potatoes provide a similar texture but add a slightly sweeter flavor and additional nutrients.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour offers more fiber and nutrients, though it may make the cakes slightly denser.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace the egg, making the recipe vegan-friendly.

• chopped onion - Substitute with chopped shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• milk - Substitute with unsweetened almond milk: Almond milk is a dairy-free alternative that works well in most recipes.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may offer a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for frying.

• Allow the potato cakes to cool completely at room temperature before storing. This prevents condensation and sogginess.
• Place the cooled potato cakes in an airtight container, separating layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
• For freezing, arrange the potato cakes in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.
• Once frozen, transfer the potato cakes to a freezer-safe bag or container, separating layers with parchment paper. Label with the date.
• Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm in a skillet or oven as mentioned above.
• For a quick reheat from frozen, place the potato cakes on a baking sheet and bake at 375°F for 15-20 minutes, flipping halfway through, until heated and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the potato cakes on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until they are warmed through and slightly crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the potato cakes in the skillet and cook for 2-3 minutes on each side, or until they are heated through and crispy.

• Microwave Method:

  1. Place the potato cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the potato cakes in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the potato cakes on the toaster oven tray.
  3. Heat for 10-12 minutes, flipping them halfway through to ensure they are evenly warmed and crispy.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Frying pan: A flat-bottomed pan used to cook the potato cakes on the stove.

• Spatula: A flat tool used to flatten the potato mixture in the pan and to flip the cakes.

• Measuring cups: Used to measure out the mashed potatoes, flour, and milk accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Knife: Used to chop the onion finely.

• Cutting board: A surface on which to chop the onion.

• Whisk: Used to beat the egg before adding it to the mixture.

• Paper towels: Used to drain the excess oil from the cooked potato cakes.

• Spoon: Used to scoop the potato mixture into the frying pan.

Prepare ingredients in advance: Chop the onion and measure out the flour, milk, and butter ahead of time.

Use leftover mashed potatoes: Save time by using leftover mashed potatoes from a previous meal.

Preheat the pan: Start heating the butter in the frying pan while mixing the ingredients.

Batch cooking: Cook multiple potato cakes at once if your pan is large enough.

Use a cookie scoop: Use a cookie scoop to portion out the potato mixture evenly and quickly.