Grandma's Mini Potato Cakes
"Incredibly yummy" was their official verdict :)..
I was initially going to make the potato croquettes that my sons love so much. But when I thought about how much oil I'd need to fry them, I decided to change the recipe and did my best to recreate what my grandmother used to do with leftover mashed potatoes when I was little. She had a big potbelly stove in her house that was used for both heating and cooking. A bit like an AGA stove, but not at all fancy - such stoves have been in every home for centuries and were essential for getting through the harsh winters. My grandmother used to bake a whole trout in sour cream - at a low temperature, slowly, for a couple of hours, and it was always tender and delicious. As a garnish she often made these simple mini potato cakes. As a child I could eat a whole plate of these and then ask for more... Well, it must be in the blood! My sons have come to the conclusion that these potato cakes with a little sour cream or crème fraîche on the side are better than croquettes. "Incredibly yummy" was their official verdict :)
Ingredients:
4 potatoes (or 2 cups cold mashed potatoes)
1 tablespoon butter
1 teaspoon of salt
3 eggs
1/2 cup (50g) Parmesan cheese
2 tablespoons chopped fresh parsley
1 cup (120g) flour
1 cup (150g) fine breadcrumbs
2 tablespoons butter or frying oil
Salt, black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
Crème fraîche or Sour cream, optional
Kitchen utensils: large bowl, 3 plates, saucepan, colander, frying pan, whisk or fork to beat the eggs, spatula, cheese grater, chopping board, knife, potato masher, ice cream scoop or spoon.