Crispy Potato Cakes
Gently coat the parsley stems in the batter and fry until crispy. Scoop up about a ½ cup of the potato.
Mashed Potato Cakes Recipe Potato Cakes Recipes Mashed Potato Cakes
10 minutes In a large bowl stir together the chopped onion mashed potatoes salt and pepper.
Crispy potato cakes. 2 cups mashed potato leftover or just microwave 2 potatoes skin-on. Stir in onions cheese salt pepper and bacon. To the same bowl add the egg Parmesan parsley chives flour salt and pepper.
Fry the cakes undisturbed until crisped and browned about 4 minutes per side. Gently dip the potatoes into the batter and fry in batches until crispy. 1 green onion white.
Divide potato mixture into 6 equal portions shaping each into a 12-inch-thick patty. Place the potatoes in a medium mixing bowl and mash well using a potato masher. Gently press panko on both sides of each cake.
In a large skillet over medium-high heat heat 1 tablespoon oil. Using a 13 cup measure form potato mixture into 12 cakes. Make sure not to overcrowd the oil as the temperature will drop and your potatoes will be soggy.
Measure the flour onto a shallow plate. 2 tbsp 5 tbsp vegetable oil divided. With your hands mold the mixture into 6 patties using about 13 cup for each.
Repeat with remaining potatoes and drain on kitchen paper. Dredge the patties in flour and set aside. If cakes lose a bit of shape when flipped gently nudge them back together with your spatula.
1 lb boneless cod filet. Place mashed potatoes in a medium bowl.
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