There's something very comforting about biting into a crunchy, fried to a golden brown potato cake, with all that smooth, cheesy potato and bits of sweet onion on the inside. Yum. I'm looking at the picture as I type and although I've just eaten I could still devour that plateful and look for more.
I usually make these when I have at least 2 cups of leftover mashed potatoes but I've also made them from freshly made potatoes as well. These are best made from plain mashed potatoes that haven't had any milk added. If you have a little more than 2 cups of potato, throw it all in the bowl as it won't make much difference with a little more.
These are great as a side dish at your main meal or they make a dandy light lunch or supper on their own. I like them with gravy or sour cream and Don likes them with ketchup but they are just as good eaten without anything to "guild the lily". You may increase or decrease the cheese or onions but I think the amounts in this recipe are perfect.
2 cups mashed potatoes, leftover or freshly made
¼ cup finely diced onions
¼ cup small cubed cheddar cheese
Salt and pepper to taste
Flour for breading, about ½ cup
2 or 3 tablespoons oil and butter mixed
In a medium sized bowl, mix potatoes, onion, cheddar cheese and egg together. Add salt and pepper to taste.
Spread about ½ cup flour on a dinner plate. Using an ice cream scoop or large spoon, form patties by dropping the mixture by scoopfuls/spoonfuls on the flour covered plate. Carefully turn each patty to coat with flour on each side. The mixture will be soft but will firm up when fried. If the mixture is very soft, place in the refrigerator about 30 minutes before forming into patties.
Heat oil and butter in a large frying pan over medium heat. When the butter starts to sizzle place the patties in the hot oil/butter and fry until golden brown on each side, about 3 minutes per side.
Makes 6 cakes. Serve with gravy, sour cream or ketchup.
Mix potatoes, onion, cheddar cheese and egg together. Add salt and pepper to taste.
I drop the potato mixture on the floured plate and pat the potato into a cake.
Keep the cakes on the plate until ready to fry.
Melt the butter and oil together until the butter starts to sizzle and foam. Gently lay the cakes in the hot fat and fry until golden on each side.
Golden, brown and crunchy on the outside.
Creamy, smooth and cheesy on the inside.