Crisp Mashed Potato Cakes

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Crisp Mashed Potato Cakes

 

3 pounds russet potatoes, peeled and halved

6 tablespoons butter or vegan margarine

1/3 cup milkpr soy milk

1/3 cup Parmesan cheese (optional)

1/2 teaspoon salt, more to taste

1/2 teaspoon pepper

3/4 cup bread crumbs

1 large egg or egg replacer to equal one egg

2 green onions, trimmed and minced

2 tablespoons chopped fresh parsley

3 tablespoons flour

1/3 cup canola or safflower oil

 

Place the potatoes in a large sauce pan with enough water to cover by 2 inches.

Bring to a boil and cook, uncovered, until tender when pierced with the tip of a

sharp knife, about 25 minutes.

 

Drain the potatoes, return them to the saucepan, and add the butter, milk and

Parmesan. Season with the salt and pepper, and mash with a potato masher until

smooth. Adjust seasoning, adding more salt and pepper to taste. Set the potatoes

aside to cool slightly (the cakes hold their shape better if the potatoes aren't

piping hot, so you can cook the potatoes ahead of time).

 

Add half of the bread crumbs, along with the egg, green onions and parsley to

the potato mixture; mix well.

 

Form about 1/2 cup of the potato mixture into 4-inch cakes about 1/2-inch

thick. Mix the remaining bread crumbs with the flour in a bowl. Coat both sides

of each cake with the bread crumb mixture.

 

Heat the oil in a large, nonstick skillet over medium-high heat until the oil is

hot enough to sizzle when you drop in a small amount of the flour-bread crumb

mixture. Cook the potato cakes in the oil for 4 to 5 minutes per side, or until

light brown and crisp. During the cooking process you may need to lower the heat

or add more oil; you want just enough to cover the bottom of the pan. Keep the

cakes in a warm oven until ready to serve.

Makes 6 (4-inch) cakes.