Of all the new plans I've made as of late, these Parmesan Potato Cakes are perhaps the greatest hit in my kitchen. This formula is straightforward, requires little fixings, and yields tasty outcomes. You MUST attempt these, companion.
I grew up eating Potato Cakes. I've attempted such huge numbers of varieties of this delicious feast, yet I at long last found the one I am going to stay with. These Parmesan Cakes are only the best! Including Parmesan cheddar and new herbs brings such a great amount of flavor to the dish, and dunking the cakes in Parmesan before fricasseeing them makes the brilliant hull considerably more delicious and crunchier. How about we start cooking!
A bland potato, for example, an Idaho or Russet potato, would be the best pick for this formula. Yukon Gold makes extraordinary potato cakes, as well. Now and then, I like to leave a portion of the skin on in case I'm utilizing a Yukon Gold potato since I love the surface it adds to the cakes.
- 2 large potatoes about 1 lb.
- 1 egg
- 1 cup grated Parmesan + extra 1/2 cup for dredging
- 1/4 cup chopped parsley
- 1/4 cup chopped chives or scallion
- 1/4 cup all-purpose flour
- 1/2 tsp. salt or to taste
- 1/2 tsp. pepper or to taste
- 3 tbsp. olive oil for frying
Instructions
- Cook the potatoes in gently boiling water until tender, about 20-25 minutes, depending on the size. Let them cool down completely. Peel.
- Place the potatoes in a medium mixing bowl and mash well using a potato masher.
- To the same bowl, add the egg, Parmesan, parsley, chives, flour, salt, and pepper. Mix everything well.
- Scoop up about a 1/2 cup of the potato mixture and form it into a patty.
- Place about a 1/2 cup of Parmesan into a shallow dish. Roll the patties in the parmesan to coat.
- Heat up some olive oil in a large, non-stick skillet over medium heat. Add the potato patties, and fry for about 3-4 minutes on each side, until they turn golden brown.
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