Skip to main content

Potato Cakes

A few years ago my husband and I stayed at a hotel for our 5-year dating anniversary and walked to a nearby restaurant for dinner that I actually end up frequenting a lot more now that I work so close to it and it's a great place for a business lunch or meeting place. Anyway, I just remember one of the best meals I've had probably in the last 5 years.... Basic Roasted Chicken with Rosemary and Garlic but then the starcy side - Potato Cakes. Not technically potato pancakes but similar in concept. These were more like Crab Cakes with Potato instead.

Well, given that at this time in my life I really didn't know how to cook I actually emailed the restaurant to see if I could snag the recipe. Low and behold the executive chef actually replied with it a few days later! I've tried making these a few times and have never quite gotten them exactly right but last night was the closest I'd gotten...
The general concept of the dish is to take cold mashed potatoes and mold into patties, coat with breading, fry on each side and then finish baking in the oven...

Mashed Potatoes
Source: my refrigerator (what I put in the potatoes depends on what I have on hand!)
Ingredients
2 lbs Baking Potatoes
4 Tablespoons Butter
1 Cup milk
1/2 cup Sour Cream
1/2 cup Parmesan Cheese
1 tablespoon roasted garlic (about 2 cloves)
S&P to taste
Directions
- fill a large pot with salted water
- wash and peel potatoes and cube in similar sizes
- bring salted water and potatoes to boil, reduce heat slightly and boil potatoes until fork tender
- drain potatoes and dry
- Return potatoes to pot and place over low heat to keep warm
- Add butter, milk, sour cream, parmesan cheese, roasted garlic and S&P
- Using a potato masher mash all ingredients together until desired consistency
- Serve warm
** there are SOOOO many mashed potato variations... I also like to throw in some chives to a recipe similar to this but I didn't have any on hand!**

To make Potato Cakes:
Potato Cakes
Inspired by J.Buck's - a St. Louis restaurant
Ingredients
Mashed Potatoes (above)
1 1/2 cups panko bread crumbs, divided
oil for frying
Directions
- Chill Mashed Potatoes for a few hours (I think the reason I have a difficult time keeping the shape is because they're not cold enough - I usually only chill about 30 minutes!)
- Stir in 1/2 cup panko breadcrumbs
- Form potatoes into about 4" patties
- Coat potato cakes with Panko Breadcrumbs
- Heat oil in deep skillet until hot
- Carefully place potato cakes in hot oil and fry on each side for about 30-60 seconds
- Place on rimmed baking sheet and bake in 350* oven until heated through (about 10-15 minutes)


Comments

Post a Comment

Popular posts from this blog

Vanilla Bean Creme Brulee Layer Cake

Yet another Katie recipe, and Williams-Sonoma recipe that didn't fail. I adapted two recipes to create a beatuiful cake for the first of my sister-in-laws bridal showers over the weekend. While I had some issues with the filling spilling over everything went well (once I found a good recipe for buttercream frosting that is!) I knew that there would be one cake at the shower that would be chocolate glaore and then another dessert so I wanted to make sure there was something non-chocolate for the freaks like me that aren't huge fans. This cake was amazing - Vanilla Bean Cake with a creme brulee custard filling and a buttercream frosting. ** I tried my hardest on decorating the cake - this is the first cake I've actually decorated, normally I've just made a sheet cake and just frost the top! Please don't make fun of it!!** Vanilla Bean Cake Adapted from: Good Things Catered Ingredients : 2 c. plus 2 Tbsp cake flour 1 c. milk, room temperature 6 large egg white

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my! But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?   Check !  Cookies?  Don't mind if I do !  Pumpkin?  Well of course !  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try! One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix

St. Louis Style Pizza (Thin and Crusty Pizza)

Pizza crust is a very personal thing.  Thin, thick, pan, deep-dish, etc.  You love what you love.  I'm a St. Louisan - I love THIN crust pizza.  Like, cracker thin!  I've tried a few different thin crust recipes , and since they're pizza they're enjoyable, but when I saw this recipe on Cook's Country while watching some old videos I knew I needed to try it immediately.  Made it a few days later and it was fantastic.  This is definitely my new go-to cracker thin pizza crust recipe. What I loved best about this recipe is that it was so simple.  A handful of ingredients, no advance prep needed, no unique ingredients, simple.  Literally anyone that can combine a few ingredients together could make this recipe.  And because you don't need to prep it in advance, you could make the dough, sauce, top it and bake the pizza on many given weeknights!  A huge win for our house! St. Louis Style Pizza (Thin and Crusty Pizza) Ingredients for two 12-inch pizzas Sauce-