Perfect potato cakes

    (28)
    40 min

    Simple and delicious pancakes made out of grated potatoes, red onion, flour, egg and seasonings. Enjoy as a side dish with whatever you fancy.


    37 people made this

    Ingredients
    Makes: 10 

    • 8 medium red potatoes, skin left on and grated
    • 1 large red onion, finely chopped
    • 3 eggs, lightly beaten
    • 3 tablespoons plain flour
    • 1/2 teaspoon baking powder
    • 1 tablespoon dried rosemary
    • 1 tablespoon salt
    • 2 teaspoons ground black pepper
    • 1 1/2 teaspoons lime juice
    • 2 tablespoons vegetable oil

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper and lime juice.
    2. Heat the oil in a frying pan over medium-high heat. Scoop 2/3 cupful at a time of the potato mixture into the frying pan and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on kitchen towels. Repeat with remaining potato mixture.

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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (18)

    by
    120

    I have been making potato pancakes for YEARS and I always put my shredded potatos in a clean dishcloth and give them a good wringing before I add the eggs and such...  -  26 May 2008  (Review from Allrecipes US | Canada)

    by
    45

    My red potatoes gave off a lot of liquid after shredding & I can't imagine adding 3 eggs to this. I only used one egg & still had to add at least twice the amount of flour called for. I should've used my common sense & squeezed the moisture out of the potatoes instead of trying to compensate by adding extra flour to a terribly soupy mixture. They didn't turn out bad but I could've saved myself some time & energy if I would've just trusted my own cooking skills.  -  23 Jan 2008  (Review from Allrecipes US | Canada)

    by
    27

    This was good, but there was nothing overly special about it. Point to remember~ some spuds have more moisture than others. If you don't use the reds in the recipe, you may need to adjust the amount of flour.  -  30 Oct 2006  (Review from Allrecipes US | Canada)

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