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Potato Cakes

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Source: The Heritage of French Cooking

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 2

Once the potato gained acceptance, nineteenth-century French cooks had to invent interesting ways of preparing it. There was an infinite number of possibilities and, nowadays, chefs are still inventing new recipes. These potato cakes were once the star dish for vegetarians.

RECIPE INGREDIENTS

2 floury potatoes, about 4 oz each, peeled and finely grated

salt

1 tablespoon peanut oil

DIRECTIONS

Divide the potato into 4 and shape into small cakes; season.

Heat the oil in an 11 inch nonstick skillet. Add the potato cakes and cook over low heat, with the pan half-covered, for about 5 minutes. Turn the cakes and cook for 5 minutes, until golden and crispy. Serve immediately.

The potato cakes go well with all meats and broiled, grilled, or roasted poultry, even if already garnished with other vegetables.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 2

Calories:

137

Sodium:

4mg

Fiber:

Carbohydrates, Total:

18g

Protein:

% Cal. from Fat:

46%

Fat. Total:

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