Norms Potato Cakes Recipes

Steps:

• 1. Peel and cut the potatoes into quarters and place in a sauce pan and add water to cover potatoes.
• 2. Place on stove and turn heat to med-high and let water come to a soft boil. Turn down heat if you need to so water doesn't splash on stove top.
• 3. Test potatoes by picking with a fork. If potatoes are soft. Remove from stove and drain off the water.
• 4. Mash potatoes and set pan on counter top to cool.
• 5. Add all ingredients and mix well until well blended.
• 6. Using a not-stick frying pan; spray pan; set heat at med-high and add the potato mixture to the pan using a tablespoon.
• 7. Cook each potato cake until they are golden brown on both sides.
• 8. Remove from pan and set on paper towels to drain.
• 9. Server hot with your favorite meat's and enjoy.

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Steps:

• Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
• Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
• Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
• Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
• Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
• Bake until heated through, 10 to 15 minutes.