Potato Cakes
- Alison Haines
- Jul 4, 2016
- 1 min read
This sort of stuff used to be called "Bubble'N'Squeak" when I was a kid, many, many decades ago. You didn't waste food in those days. It wasn't so easy to get. There wasn't a fast food outlet on every corner and you didn't have the money to eat out whenever you liked. The average suburbanite in Sydney probably only had lunch out if they were at work, school or travelling. And having breakfast at a café? Never, only if you were travelling.
Likewise, the use of leftover veggies from last night's bake. It was chopped up and mixed and fried and served with tomato sauce. I don't remember enjoying them at all but then it was never a gourmet affair like it can be now. And I think mum fried them in dripping. Egggr! Certainly, never saw a salad with it.
Yield: 6 - 8 Cakes
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Prep Time: 10 Minutes
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Total Time: prep + cook time 30minutes
Ingredients
Potatoes, leftovers | A couple of leftover potatoes and any other leftover veggies
Shallots | 2
Salt & Pepper | to taste
Flour | 2 tablespoons
Egg | 1 medium
Vegetable Oil | ½ cup
Bread Crumbs | ½ cup
Directions
Leftover potatoes and veggies from last night's baked dinner are blended up in the food processor along with the other ingredients. Check for a consistency that can be scooped out to form balls and won't fall apart when shallow fried. I usually make them ahead of time and let them set in the fridge for at least an hour or two before cooking.
Shallow fry the cakes in the vegetable oil until browned and serve with a salad.
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