Potato cakes are a food I remember fondly from my childhood. My mother made these crispy treats often, for two reasons: First, the main ingredient was leftover potatoes, and second, they cooked in the broiler. My mother’s gas stove had a broiler drawer directly under the oven. When she turned on the oven, she would take advantage of its heat by broiling food at the same time.
I have an electric oven with no broiler drawer, but I’m not sure that’s why I’ve never made potato cakes. Yesterday I had a lot of leftover potatoes, so I decided to experiment. The cakes came out crisp but somewhat tasteless. I didn’t poll my company. I’m not sure whether I just didn’t add enough salt, or I left out some essential ingredient like schmaltz. Or perhaps my palate has become more sophisticated over the years.
Here’s the recipe, for you to play with:
- About 7 leftover potatoes, mashed coarsely
- 2 eggs
- 1.5 onions, chopped and sauteed
- salt and pepper
Instructions: Mix ingredients, form into mounds, and place under the broiler for about twenty minutes, until brown on top.
If I were to make them again I would add fresh dill or parsley.
Have you ever tried to reconstruct a dish without a recipe?
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