Old Fashioned Potato Cakes Recipe

Mashed potatoes: These form the base of the potato cakes, providing a creamy texture.

Flour: Used to bind the ingredients together and give structure to the cakes.

Egg: Helps to hold the mixture together and adds richness.

Milk: Adds moisture to the mixture, making it easier to form patties.

Salt: Enhances the overall flavor of the potato cakes.

Black pepper: Adds a touch of spice and depth to the flavor.

Butter: Used for frying the potato cakes to a golden brown perfection.

When mixing the mashed potatoes with the flour, egg, and milk, ensure the potato mixture is smooth and well-combined to avoid lumps. This will help the potato cakes hold together better during frying. Additionally, when forming the patties, wet your hands slightly to prevent the mixture from sticking to your fingers.

• mashed potatoes - Substitute with mashed sweet potatoes: Sweet potatoes offer a slightly different flavor profile and a bit more sweetness, but they work well in a similar texture.

• flour - Substitute with almond flour: Almond flour is a gluten-free alternative that provides a nutty flavor and similar binding properties.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a vegan alternative that helps bind the ingredients together.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar liquid consistency without altering the flavor significantly.

• salt - Substitute with soy sauce: Soy sauce can add a bit of umami flavor along with the saltiness, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can add a unique twist.

• butter - Substitute with olive oil: Olive oil is a healthier fat option that can be used for frying and adds a subtle flavor to the potato cakes.

• Allow the potato cakes to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled potato cakes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.

• For freezing, arrange the cooled potato cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Transfer the frozen potato cakes to a resealable freezer bag or airtight container. Label with the date and use within 2 months for best quality.

• When ready to eat, reheat the frozen potato cakes directly from the freezer. Place them on a baking sheet and bake at 375°F for 15-20 minutes, or until heated through and crispy.

• Alternatively, reheat in a skillet over medium-low heat, adding a bit of butter or olive oil to the pan to prevent sticking. Cook until warmed through and golden brown.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover potato cakes on a baking sheet lined with parchment paper.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through and crispy again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the potato cakes in the skillet and cover with a lid.
  4. Cook for 3-4 minutes on each side, or until they are heated through and have regained their crispy exterior.

• Microwave Method:

  1. Place the potato cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the potato cakes in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the potato cakes on the toaster oven tray.
  3. Heat for about 10 minutes, or until they are warmed through and crispy.

• Mixing bowl: A large container used to combine all the ingredients together.

• Frying pan: A flat-bottomed pan used to fry the potato cakes until golden brown.

• Spatula: A tool used to flip the potato cakes to ensure they cook evenly on both sides.

• Measuring cups: Used to measure out the mashed potatoes, flour, and milk accurately.

• Measuring spoons: Used to measure out the salt and black pepper precisely.

• Whisk: Used to beat the egg before adding it to the mixture.

• Scoop: Used to portion out the potato mixture into the frying pan.

• Knife: Useful for cutting the butter into smaller pieces for frying.

• Cutting board: A surface to safely cut the butter on.

• Paper towels: Used to drain any excess oil from the fried potato cakes.

Prepare ingredients in advance: Measure and prepare all ingredients ahead of time to streamline the cooking process.

Use leftover mashed potatoes: Save time by using leftover mashed potatoes from a previous meal.

Preheat the pan: Ensure the frying pan is preheated before adding the potato mixture for even cooking.

Form patties ahead: Shape the potato patties before heating the butter to reduce cooking time.

Cook in batches: Fry multiple potato cakes at once to save time.