Griddle/Pan Fried: Leftovers to Potato Cakes???
Subject: Leftovers to Potato Cakes???
Newsgroups: rec.food.cooking
From: stark (starkraven at bellsouth.net)
Date: 7 Feb 2007 07:34:14 -0800
--------
Got some leftover roughly mashed yukon golds with peels, made with a little milk and some butter. Can I do potato cakes with 'em? Leftovers are pretty heavy. Don't know yet how they'll pack. Probably good, but fall apart in the skillet.
Would you do it? If so, how?
From: tombates at city-net.com (tombates at city-net.com)
Date: 7 Feb 2007 08:01:13 -0800
--------
I would mash them, and I add a little onion, and some flour and an egg also baking power, and brown them in corn oil. My biggest problem is not having them fall apart. When they fall apart, I am not sure if you should add more liquid or flour.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 07 Feb 2007 16:33:48 GMT
--------
Try adding an egg, some chopped onion and some flour. The onion will add lightness and the egg and flour will help hold thme together.
From: Lou Decruss (LouDecruss at yahoo.com)
Date: Thu, 08 Feb 2007 09:48:10 -0600
--------
stark wrote:
>Got some leftover roughly mashed yukon golds with peels, made with a
>little milk and some butter. Can I do potato cakes with 'em?
>Leftovers are pretty heavy. Don't know yet how they'll pack. Probably
>good, but fall apart in the skillet.
>
>Would you do it?
Yes
>If so, how?
Season how you'd like.
Bring the mixture close to the sink.
Turn water on to a trickle and wet hands.
Grab a portion of the spuds and form patty. You'll know if you need more water. Do not add water to mixture, just wet your hands. You won't need much.
Dip patties in egg wash and gently roll in your preference of breadcrumbs, crackercrumbs, or my preference of panko.
I usually pan fry them. Baking works too. Tonight I'm going to try deep frying one in a wok.
Here's a picture of the patties after forming. The picture is bad and the camera has dead batteries so I can't re-take it. But you'll figure it out.
http://i14.tinypic.com/3y5zj4l.jpg [dead link]
Good luck
From: stark (starkraven at bellsouth.net)
Date: 9 Feb 2007 05:16:05 -0800
--------
Lou Decruss wrote:
> Grab a portion of the spuds and form patty. You'll know if you need
> more water. Do not add water to mixture, just wet your hands. You
> won't need much.
>
> Dip patties in egg wash and gently roll in your preference of
> breadcrumbs, crackercrumbs, or my preference of panko.
Too pretty to eat. Naw! I've got the panko and will try that next. Thanks
From: Lou Decruss (LouDecruss at yahoo.com)
Date: Sun, 11 Feb 2007 14:38:59 GMT
--------
stark wrote:
>Too pretty to eat. Naw! I've got the panko and will try that next.
I ended up deep frying them all in the wok. They were great. Crunchy outside and fluffy inside. Here's another fuzzy picture.
http://i6.tinypic.com/35kmj4x.jpg [dead link]
Subject: Re: Leftovers to Potato Cakes??? THANKS!
Newsgroups: rec.food.cooking
From: stark (starkraven at bellsouth.net)
Date: 8 Feb 2007 05:31:31 -0800
--------
Julie Bove wrote:
> Try adding an egg, some chopped onion and some flour. The onion will add
> lightness and the egg and flour will help hold thme together.
Julie and Tom. Turned out great. Crusty on the outside, tender on the inside. Although not a fine mash, light and airy without baking powder. Made 'em thicker than usual and they didn't fall apart.