Potato Cakes

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4.84 from 18 votes

Old-fashioned Potato Cakes: great as an easy lunch with sour cream!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish, Snack

Cuisine: Australian

Servings: cakes

Calories: 85kcal

Author: Libby Hakim

Ingredients

2 med-large potatoes
1 small onion (or half a large onion)
2 medium eggs
2 tablespoons plain flour
2 tablespoons vegetable oil
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
salt and pepper for seasoning

Instructions

Grate potatoes and squeeze to drain away excess moisture before placing into a mixing bowl. (Squeeze with hands and let excess moisture drain away or place the grated potato into a clean tea towel and squeeze, letting the tea towel absorb the extra moisture).
Grate onions and add to potatoes.
Whisk eggs and add to the grated ingredients. Stir to combine.
Add parsley, a little salt and pepper to season, and flour. Stir to combine.
Heat oil in a large frying pan and add spoonfuls of mixture into the hot oil.
Flatten each spoonful to make a larger round cake.
Fry until golden and then turn and cook until golden on the reverse side, using a spatula to flatten once again.
Serve warm with sour cream or your favourite condiment.

Notes

Storing:

Leftovers can be stored in the fridge for a day or two. Re-heat in a frying pan over low heat with a little oil.

Freezing:

You can freeze potato cakes for up to three months.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Ingredient notes:

Ideally, use potatoes that are starchy or floury rather than waxy. The moisture content in waxy potatoes is high, and not ideal for frying. Ideal varities include Russet, Desiree, Sebago, Golden Delight, Yukon Gold, King Edward and purple potatoes.

Nutrition