oft, but still slightly firm. Potato cakes will hold together best when
Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
ablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop
In a bowl, combine sweet potato and flour. Toss to coat
hen press through a potato ricer. Add the potato flour, egg and
s quite salty. Place the potato mixture in the refrigerator to
andle.
To prepare the potato cakes, first wash and dry your
S WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF
Steam potatoes until tender when pierced with a fork.
Fry bacon until crispy, strain off fat and set aside.
Smash steamed potatoes and add the bacon, onions, cheese, egg and season with salt and pepper.
Let cool.
Form potato mixture into four patties.
Put reserved bacon fat into a large skillet over medium-high heat.
Add a touch more cooking oil if necessary.
Fry potato cakes until golden and heated through.
acon fat in skillet for potato cakes.
In a large bowl
steam or microwave potato until tender; drain. Mash potato in large bowl
ooked through.
For the potato cakes, place the grated zucchini and
ash, or push through a potato ricer, and leave to cool
For the potato cakes, cook the potatoes in boiling,
br>Meanwhile, for the potato cakes, place potato in a large bowl. Stir
arsley. Form into 18 lumpy cakes and arrange on a baking
1. In a medium bowl, add the potatoes, stir in the eggs, dill and horseradish. Mix well to combine.
2. In a nonstick pan, over medium heat, place one ounce spoonfuls of the potato cake mixture into the pan. Cook until golden brown and turn. Cook on the other side until golden brown on both sides. Remove the cooked potato cakes to a serving platter.
3. Top the potato cakes with a ruffled piece of smoked salmon and garnish with reserved dill sprigs.
heat oil on medium. Cook potato cakes for 5 mins each side
verboard).
Combine fish and potato with parsley, salt and pepper
Sift the flour and baking powder together. Stir in the mashed potato, butter and chives. Season to taste. Using wet hands, shape dough into a ball and then flatten the ball into a disc about 7 inches across. Cut into 8 wedges.
Melt a little butter in a frying pan or griddle pan. Cook the potato cakes for about 4 mins on each side. Serve with grilled tomatoes and fried mushrooms.