Potato and Parmesan cakes Recipe
This recipe guides you in preparing delightful potato and Parmesan cakes. Boiled potatoes are mashed and combined with grated Parmesan, an egg yolk, and flour, then seasoned. The mixture is shaped into small cakes, pan-fried until golden and crispy, and served with capers and fresh lemon wedges, offering a savory and satisfying starter or side.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Potato Masher or Ricer For smooth potato texture
- 1 Large Mixing Bowl For combining ingredients
- 1 Heavy-bottomed Frying Pan or Skillet For even frying
- 1 Slotted Spoon or Spatula For handling fried cakes
Ingredients
Main
- •1lb 10oz 750g baking potatoes, such as burbank or russet, peeled and cut into 1in (2.5cm) chunks
- •1/3 cup freshly grated parmesan
- •1 large egg yolk
- •salt and freshly ground black pepper
- •3 tbsp all-purpose flour
- •vegetable oil for frying
- •1 tbsp capers
- •lemon wedges to serve
Instructions
- Peel the baking potatoes and cut them into approximately 1-inch (2.5cm) chunks.
- Place the potato chunks in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until very tender, then drain thoroughly.
- While hot, mash the potatoes using a potato masher or ricer until smooth. Ensure all moisture is evaporated.
- In a large mixing bowl, combine the mashed potatoes with the grated Parmesan, egg yolk, all-purpose flour, and season generously with salt and freshly ground black pepper. Mix until just combined, being careful not to overwork the mixture.
- Shape the potato mixture into small, flat cakes, about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) thick.
- Heat about 1 inch (2.5cm) of vegetable oil in a heavy-bottomed frying pan or skillet over medium-high heat until shimmering.
- Carefully place the potato cakes into the hot oil, ensuring not to overcrowd the pan. Fry in batches, if necessary.
- Cook for 3-5 minutes per side, or until deeply golden brown and crispy.
- Remove the fried potato cakes from the pan with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Arrange the potato cakes on a serving platter, sprinkle with capers, and serve immediately with fresh lemon wedges.
Notes
To achieve the best texture, ensure your boiled potatoes are thoroughly drained and dry before mashing; excess moisture leads to soggy cakes. A potato ricer will yield a smoother, lighter texture than a masher. When frying, do not overcrowd the pan, as this lowers oil temperature and results in greasy cakes; work in batches. Maintain a medium-high heat for a crisp, golden crust without burning. For an extra layer of flavor and aroma, consider incorporating finely chopped fresh chives or a touch of smoked paprika into the potato mixture. Serve these immediately to enjoy their optimal crispness and warmth, allowing the lemon and capers to cut through the richness beautifully.