Mashed potato cakes in a frying pan

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make mashed potato cakes in a frying pan? Prepare the necessary ingredients for this. To prepare the flatbreads, take cooled mashed potatoes. I usually use leftover puree from yesterday for this. If there is no remaining puree, prepare fresh one, but be sure to cool completely.

2. STEP 2

   

   Place the required amount of mashed potatoes in a large bowl. Break the eggs here. Mix the puree with the eggs.

3. STEP 3

   

   Grate hard cheese into a bowl on a fine grater. Add garlic, passed through a press. Choose cheese according to your taste. Add salt and spices. When adding salt, consider the taste of the cheese. It is often very salty. And the puree itself already contains salt. For spice I added a little paprika and dried herbs. Mix all ingredients.

4. STEP 4

   

   Gradually add flour and knead the dough. Potato dough will require a lot of flour. The main thing is to stop in time.

5. STEP 5

   

   As soon as the dough becomes thick enough - do not add flour more. It will still stick to the hands, but it will simply clog with excess flour. From the finished dough you need to form cakes. To do this, you can put gloves, a bag on your hands, or lubricate them with vegetable oil.

6. STEP 6

   

   I poured flour onto a plate and spooned out a lump of dough. Dip the dough in flour and form into a loaf. It is convenient to form the flatbread directly on the plate.

7. STEP 7

   

   Pour a little vegetable oil into a hot frying pan and place the potato cake. The flatbreads can also be fried in a dry frying pan.

8. STEP 8

   

   Fry the flatbread over low heat for 2-3 minutes on each side.

9. STEP 9

   

   The finished cakes become an appetizing golden color. Stack them on a plate on top of each other. They are delicious both hot and cold. Top them with sour cream. Bon appetit!

Comments on the recipe

Testomania

05.09.2023

5

Potato dough is not my thing at all; it didn’t turn out more or less well the first time. And if it weren’t for the memory of the magnificent potato zrazy with mushrooms in the student canteen, then I would generally think that potato dough is a myth or some kind of culinary conspiracy))) Therefore, I want to share some useful finds in my review. I think the advice in this recipe is to beat the eggs into the mashed potatoes one at a time. For example, one large egg was enough for me; the dough became quite stiff and capable of being formed into flat cakes. Secondly, to make it easier to form products from sticky potato dough, you can lubricate your hands with vegetable oil or, like me, use a regular bag - I put it on my hand, grab a little dough, then put my other hand into the bag and give the desired shape to the cake or immediately. Then I “dump” the product from the bag directly into the frying pan and, if necessary, level it on top with a spoon greased with vegetable oil. According to my observations, it is better to fry in a sufficient amount of vegetable oil (my cakes fell apart in a dry frying pan), and it also tastes better (but is fattier). You can probably fry in a dry frying pan, but you will have to make small cakes or roll them in flour before frying. And also, the consistency of the dough largely depends on the variety and type of potatoes that are used (mashed potatoes can turn out dry or juicy). I also noticed that a large amount of flour in potato dough does not make it easier to work with; the dough continues to remain sticky, and the finished cakes are not so tender as a result. In the end, having prepared mashed potato cakes according to this recipe, I was pleased with the result. They are very tasty and delicate in texture, I didn’t even bother pouring sour cream or sauce on them. But I was especially pleased that now I know how to find an approach to this capricious potato dough))

Anastasiia

05.09.2023

4.9

I’ve been wanting to try making potato cakes for a long time and came across this recipe. It turned out exactly the way I wanted! I added fresh dill along with the cheese and it was perfect.

Maslova Tatyana

05.09.2023

5

I found your recipe and now I make it every week. It turned out that mashed potato cakes are an excellent option for a full breakfast or a quick snack during the day. Another thing that works in their favor is the fact that the flatbreads are equally good either hot or cold. There is mashed potatoes left - don’t get upset, but let’s start preparing tender and soft flatbreads.