Old-fashioned Potato Cakes: great as an easy lunch with sour cream!
Servings: 12 cakes
- 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
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.
Calories: 85kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg