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Subject: Potato Cakes - Help!
Newsgroups: rec.food.cooking

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From: Chloie Parsons 
Date: Wed, 15 Oct 1997 10:03:48 -0700
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I tried to make potato cakes last night and they were ok, but not nearly
as good as dad's. I took some left over mashed potatoes, made them into
patties and fried them in a little oil. They were best towards the center,
but the outer edges turned thin and crispy. Dad's potato cakes were never
thin and crispy on the edges. Instead, they were golden and of an even
thickness. Does anyone know how to fix this problem? Oh, I used red
potatos mashed with milk and butter for the mashed potatoes. Perhaps the
way I make mashed potatoes is the problem, he made his with water. Hmmmmm.

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From: jrg14[at]cornell.edu ( Jan )
Date: Wed, 15 Oct 1997 13:53:09 -0400
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My mom always mixed in an egg, then coated the cakes in flour before
frying them in butter or she probably used bacon grease.

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From: Nancy Young 
Date: Wed, 15 Oct 1997 16:05:44 -0400
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I'm astounded.  I came this close to asking why it was that when
I made something I was sure my mother made up, it only came out
crispy around the edges and was mushy in the middle!

Leftover mashed potatoes made into little pancakes and fried. 

I had trouble getting them to brown; I figured because I was 
using a nonstick pan.  

I can't help you but I'm amazed you made something I haven't
tried to make ever ... haven't had them since I was little. 

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From: Donovan Ready 
Date: Wed, 15 Oct 1997 15:34:56 -0500
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Maybe mixing an egg into the potatoes before the patty stage? 

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From: Liam 
Date: Thu, 16 Oct 1997 00:20:31 -0700
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Yesh! An egg is absolutely vital for making mashed potato patties!

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Newsgroups: rec.food.cooking
Subject: Re: Potato Cakes - Help!
From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Thu, 16 Oct 1997 13:01:19 GMT
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Mix an egg into the mashed potatoes - I use one egg for the equivalent
of 4 potato cakes.  I also add a couple T. of flour, some garlic, some
parsley flakes, some finely chopped onion, and whatever else happens
to trip my trigger.  These will make even-thickness cakes.

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From: dyork 
Date: 16 Oct 1997 13:52:58 GMT
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Sounds like you're doing it right to me, but I also put onions, eggs and
flour.
It gives it a little different taste!
Donna

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From: SNRCRAN[at]UMSLVMA.UMSL.EDU (Renee)
Date: Fri, 17 Oct 97 14:26:51 CDT
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Chloie,
Next time try adding some flour to the potatoes before you fry them.  Also, the
milk and butter shouldn't be a problem, that is how I always make them.

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Newsgroups: rec.food.cooking
Subject: potato cakes

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From: Shirley J. Davenport 
Date: 21 Oct 1997 16:10:08 -0700
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I have been making potato cakes for years for my family - as did my mother
before me.   Take your left over mashed potatoes - add sooooo much flour
(for thickening) some chopped onions and some milk.  I have never measured
any of this - make into patties and fry in oil in skillet.  I use a big
iron one and the kids have always been able to eat them as fast I can fry
them

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From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Wed, 22 Oct 1997 15:38:49 GMT
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Use an egg instead of the milk - way good.

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From: lindah[at]nconline.com (Linda Hendren)
Date: Thu, 23 Oct 1997 02:29:01 GMT
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Also good with a little green pepper added.  

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From: seesa2[at]aol.com (Seesa 2)
Date: 23 Oct 1997 06:42:13 GMT
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for potato cakes, I add bread crumbs to the mashed taters instead of flour, add
 egg instead of milk .. Onion, green pepper and green onion go good.. also some
 garlic either fresh or powder (I prefer powder because it mixes better
 throughout the cakes)
           

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