Savoury Potato Cake Recipes

Steps:

• Peel and wash the potatoes.
• Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
• Shred the remaining raw potatoes.
• Place 50 grams of the butter in a heated pan.
• Sauté the onion and the ham chunks together in the butter.
• Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
• Remove from the pan and let cool.
• Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
• Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
• Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
• Press out the potato dough evenly to form a crust in the pan.
• Strip the rosemary leaves from their stems and chop them.
• Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
• Season with salt& pepper to taste.
• Spread this mixture on top of the potato pastry.
• Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes.
• Cool slightly (about 5-10 minutes), then cut into 16 squares.
• Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.

Steps:

• preheat oven to 180 Celsius grease a 24 cm springform tin.
• peel then boil the potatoes in salted water. drain and mash well with a potato masher. move to a large bowl.
• add a pinch of nutmeg and the 50 g butter. stirring until the butter has melted.
• add eggs 1 at a time, stirring well after each addition.
• add the salami, 80 g of parmesan, milk and salt and pepper to taste.
• place half the potato mix into the springform tin and top with the mozzarella cheese and shredded ham. top with the rest of the mix.
• sprinkle liberally with the breadcrumbs and the 1/3 cup parmesan cheese. dot with the butter.
• cook for 45 - 50 minutes or util nicely brown on top.
• remove from oven and let sit for 10 minutes.
• serve as a side with meat and gravy and vegetables of choice.

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:

• Butter a 9 x 9 inch baking dish.
• Cook potatoes whole in boiling salted water until tender.
• Drain and let cool.
• Preheat oven to 375°F.
• In the same pan as you boiled the potatoes in, saute onion in butter over medium heat until tender and golden, about 5 minutes.
• Stir in all of the flour and the pepper, mixing well.
• Add the water and the bouillon cube and bring to a boil.
• Boil for one minute, stirring.
• Remove from heat.
• Whisk in all of the mustard and the horseradish.
• Slice the potatoes 1/2 inch thick, and layer them in the baking dish.
• Cover the potatoes with the sauce and sprinkle with the bread crumbs.
• Bake for 15 to 20 minutes, until hot and bubbly.

Steps:

• Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
• Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
• Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
• Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.