Crispy Potato Cakes
Easy way to sneak veggies into your childs meals. I put a big dollop of pureed veggies in the middle with cheese.
Easy way to sneak veggies into your childs meals. I put a big dollop of pureed veggies in the middle with cheese.
- Carbohydrate 20.0164041664675 g
- Cholesterol 10.1677083333333 mg
- Fat 4.05419374999231 g
- Fiber 1.92833336744749 g
- Protein 2.61005624995074 g
- Saturated Fat 2.47701833333188 g
- Serving Size 1 1 Serving (79g)
- Sodium 32.1191666659714 mg
- Sugar 18.0880707990201 g
- Trans Fat 0.325343749997693 g
- Calories 125 calories
Step-by-step
- In a large bowl, stir together the chopped onion, mashed potatoes, salt, and pepper. Measure the flour onto a shallow plate.
- With your hands, mold the mixture into 6 patties (using about 1/2 cup for each). Dredge the patties in flour and set aside.
- In a large skillet, melt the butter over medium heat. Cook the potato cakes in the melted butter, about 2 minutes per side, flipping once. When cakes are golden brown on the outside and heated through, remove from the pan and keep warm until serving time.
- You may add any vegetable puree you have into the middle of the pattie.
Should the skillet be hot before the butter goes in, or does butter melt alongside the heating pan? Achieving a properly browned exterior on starch-heavy patties requires careful thermal management, particularly when incorporating moisture-dense vegetable purees inside the dough.
- Ensure the skillet reaches a stable medium heat before adding the fat, testing the surface by watching for butter to foam rather than brown instantly.
- Finely chop the onions to a uniform 1/8-inch dice so they soften thoroughly during the brief two-minute cooking window without creating structural weak points in the potato matrix.
- Mould the six patties with slightly damp hands to prevent the sticky starch from adhering to your skin, which ensures smoother handling and more even flour distribution.
- Dredge each shaped cake lightly in flour, shaking off excess powder to avoid a gummy coating that blocks proper browning in the pan.
- Incorporate dense vegetable purees in modest amounts to prevent the centers from releasing excess steam, which compromises the crust.
Cast iron skillets retain thermal energy effectively for this task, though heavy stainless steel pans work well provided they are preheated adequately. Maintaining this steady heat transfer guarantees that the exterior develops color before the interior overcooks.
