Potato Cake Recipes

Potato Cake Recipes – A super easy recipe for Irish potato cakes also known as Potato Farls. Yukon gold potatoes are mashed with butter and flour then formed into triangles and fried to perfection. These Potato Cakes are very creamy on the inside and super crispy on the outside, making an exceptional side dish for almost any occasion.

I’ve made these using fresh mashed potatoes, but this is also the perfect recipe if you have leftover mashed potatoes from the night before. They are so easy to make with a nice crisp exterior and a soft and creamy interior. My favorite way to eat them is for breakfast with eggs, because you can never have too many eggs. In fact, If I also fry up some bacon, I’ll save the bacon fat to cook the potato cakes in for a little extra decadence.

Potato Cake Recipes

Potato Cake Recipes

I have used a potato ricer to push my cooked potatoes through, but it is not necessary at all. You can use a regular masher or a large sieve. Either way you’ll have great little potato wedges. Perfect for any time of day!

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Potato cakes are common in the United Kingdom. Although many Americans associate potato pancakes with Hanukkah, they have more widespread roots. They originate from the eastern European countries of Germany Austria, Russia and Poland folk food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.

The word farl literally means “quarters” which means they are shaped from a circle of dough cut into quarters. The dough consists of mashed potatoes and flour. They are part of a family of Irish potato breads and pancakes. However, for this recipe, I cut them into eighths instead to make them a little smaller in size.

Although not traditional, add some herbs, garlic, green onions or scallions for extra flavor. I also like sour cream on the side!

The equipment you use to mash your potatoes will have a big impact on their quality. With a masher, even with good exercise, some bumps are inevitable. A paddle provides the gentlest touch for the smoothest mash.

Leftover Mashed Potato Cakes (veggie Packed!)

Allow the potato cakes to cool completely, then store in an airtight container or freezer bag for up to 3 months. You can also flash freeze them first by placing them on a baking sheet and freezing them until solid. Then simply wrap them up or put them in an airtight container and freeze them.

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Serving: 1 cake Calories: 220 kcal (11%) Carbohydrates: 32 g (11%) Protein: 4 g (8%) Fat: 9 g (14%) Saturated Fat: 5 g (31%) Polyunsaturated Fat: 1 g Monounsaturated fat: 2 g Trans fat: 1 g Cholesterol: 23 mg (8%) Sodium: 154 mg (7%) Potassium: 498 mg (14%) Fiber: 3 g (13%) Sugar: 1 g (1 %) Vitamin A: 265 IU (5%) Vitamin C: 22 mg (27%) Calcium: 19 mg (2%) Iron: 2 mg (11%)

Potato Cake Recipes

I’m Joanna (Jo for short) and this is my blog where I share my cooking adventures with you. Here you will find a variety of recipes using simple everyday ingredients to create lovely, tasty and comforting meals, including some decadent desserts. A recipe for Irish Potato Cakes! Leftover mashed potatoes are combined with flour and butter, then fried in a pan until they are browned on all sides.

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The Irish Potato Cakes and Schupfnudeln (German Potato Noodles) are my favorite ways to use up leftover mashed potatoes! They are also a wonderful accompaniment to breakfast and come together with just a few ingredients.

I share a basic recipe with potatoes, egg (optional), butter, salt, pepper and flour, but there is plenty of room for variations. Mixing in chives or green onions would be delicious. I have also seen a few recipes including shredded cheese.

Starchy potatoes are best for making Irish Potato cakes. I used Russet for this recipe as it is readily available in the area.

If you are using leftover mashed potatoes that have been in the fridge (they can be made up to a few days in advance), leave them at room temperature for about 30 minutes before combining them with the remaining ingredients.

Quick & Easy Irish Potato Cakes

The amount of flour I have listed is mostly a guide and what usually works for me (1/2 cup, 65 grams). The exact amount can vary slightly due to the moisture content of the potatoes and even the weather. Add enough flour to easily roll the dough into a sheet and keep it from sticking to your hands.

Mix the dough until combined and smooth. Over mixing will cause the potato cakes to lose their light texture.

I included an egg in this recipe to help bind the ingredients together, but many recipes I’ve come across just use potatoes, butter and seasoning. If omitted, adjust the flour as necessary.

Potato Cake Recipes

I patted the dough into a sheet about 1/2 inch (1.25 centimeters) thick on a floured surface, then cut out individual rounds. This is a great way to create uniform cakes. The dough can also be divided, formed into thin discs and cut into quarters (four triangles) to make Irish Potato Farls.

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Adjust the heat between medium and low as needed. Give the edges time to brown, but not too quickly before the center has a chance to warm.

Some recipes cook the Irish Potato Cakes in a dry pan (without any greasing), while others add a little butter or even fat left over from preparing bacon. Do you have a lot of leftover mashed potatoes? Try this easy recipe for Leftover Mashed Potato Pancakes with Cheese! Made with 4 simple ingredients and ready in just 15 minutes, they make the best quick meal or appetizer.

Classic German potato cakes are one of my all time favorite recipes. I don’t make that kind of potato pancakes very often though, because tearing, squeezing and draining the potatoes can take quite a bit of time.

I had this sudden idea that I could try making potato cakes from leftover mashed potatoes, and I have to say – they turned out better than the real deal!

Mashed Potato Cakes Recipe

They come together in 5 minutes, and they cook in about 10. So basically that’s food on the table in 15 minutes, which is pretty amazing in my books – especially if you’ n make these the day after Thanksgiving!

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for sizes!

I know I’m a big advocate of fresh family cooking. But with small children at home? I get it, 100% from scratch cooking is not always an option.

Potato Cake Recipes

If you’re looking for quick finger food so your little one can eat on their own while you nurse the baby, these work just as well as instant mashed potatoes.

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I really like cheddar in these, but pretty much any shredded cheese will work. I’ve made them plenty of times with Gouda or Mozzarella, and they were always a hit.

You can add chopped chives, chopped ham, cooked and crumbled bacon, chopped green onion… to the pancake batter, if you like. So many ways to change the flavor here, and they come out delicious any way you make them.

The amount of flour you need depends a lot on the consistency of your mashed potatoes, so start with the amount given in the recipe, then increase from there if the batter is very runny.

Shaped cakes: I like to use a cookie scoop to shape the potato mixture into cakes. If your mashed potatoes were very firm, you may need to shape them into discs by hand.

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Alternatively drop them into a sizzling hot skillet with oil and gently flatten them with the back of a rubber spatula.

Heat a little oil in a large nonstick skillet, then cook them on both sides until they’re brown and crispy on the outside and heated all the way through on the inside.

There are different opinions on this, but I’m a stickler when it comes to food safety, so I never store leftover mashed potatoes for more than 2-3 days in the fridge.

Potato Cake Recipes

To freeze: Allow the potato cakes to cool completely, then flash-freeze them on a baking sheet in a single layer until solid (1-2 hours) before transferring to a food-friendly bag or container freezer. Label with the name and use by date (freeze for up to 3 months).

Potato Cake Recipe

To reheat: Take as many potato pancakes as you need from the bag or container and defrost on the counter for 10-15 minutes. Reheat in the oven at 350°F or in the microwave until piping hot.

If you want to make these for a St. Patrick’s Day spread (sort of a cheat Irish Potato Pancake, or Boxty), they go great with Irish Stew! I also have a traditional Irish Boxty recipe, if you are specifically looking for that.

I’m sure these leftover mashed potato cakes would work just as well as a side dish or a fun appetizer – at least my toddler thinks it’s the best finger food ever!

PS If you try this recipe, please leave a review in the

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