GARLIC POTATO CAKES
Steps:
- Place the potatoes, garlic, and the 1 teaspoon kosher salt in an 8-quart pan and fill with enough water to cover the potatoes. Bring the water to a gentle boil and cook until the potatoes are just tender. Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry the potatoes.
- Add 3 tablespoons of the cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
- Whisk together the egg, egg yolk, milk, and 1 tablespoon of the oil in a small bowl. Stir the mixture into the potatoes and season with salt and pepper. Spread the potatoes out on a large plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
- Preheat the oven to 350 degrees F.
- Form the chilled potato mixture into 16 cakes about 3/4 inch thick. Put the remaining 5 tablespoons cornmeal in a shallow dish and coat the potato cakes in the cornmeal.
- Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add the potato cakes, in batches, and brown them on both sides.
- Transfer the potato cakes to a baking sheet and bake until heated through, 10 to 15 minutes.
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Cody Adams
[email protected]These potato cakes are a bit bland for my taste. I think I'll add some more garlic and herbs next time.
nohan nohan
[email protected]These potato cakes are so good! I love the crispy texture and the garlicky flavor. I'll definitely be making them again and again.
Mrs Shakir
[email protected]I've made these potato cakes several times now, and they're always a hit at potlucks. They're easy to make and can be served as a side dish or main course.
Yasin Nikkhah
[email protected]These potato cakes are a great way to use up leftover mashed potatoes. They're also a great side dish for any meal.
Caramel delights Utibe
[email protected]I followed the recipe exactly, but my potato cakes fell apart when I tried to flip them. I think I might have used too much oil.
Robin sanders
[email protected]These potato cakes are so easy to make and they're always a hit with my family and friends. I love that I can use up leftover mashed potatoes to make them.
Bilalgaming
[email protected]I've tried many potato cake recipes, but this one is by far the best. The garlic flavor is perfect and the cakes are always crispy on the outside and fluffy on the inside.
Moshin Javad
[email protected]These potato cakes are a delicious and easy way to use up leftover mashed potatoes. I'll definitely be making them again!
Menuka Basnet
[email protected]I made these potato cakes for my family and they loved them! They're a great way to get kids to eat their vegetables.
Fatiq Rehman
[email protected]These potato cakes were a bit bland for my taste. I think I'll add some more garlic and herbs next time.
Daniel Misley
[email protected]I added some grated cheddar cheese to the potato cakes and they were amazing! I highly recommend trying this variation.
Omair Mohammed Hasanuddin
[email protected]These potato cakes are a great way to use up leftover mashed potatoes. They're also a great side dish for any meal.
Sagara Kumara
[email protected]I followed the recipe exactly, but my potato cakes turned out too dry. I think I might have overcooked them.
Ahmad nawed Amirzada
[email protected]These potato cakes are so good! I love the crispy texture and the garlicky flavor. I'll definitely be making them again.
Long Life
[email protected]I've made these potato cakes several times now, and they're always a crowd-pleaser. They're easy to make and can be served as a side dish or main course.
Kalumba Blessings
[email protected]These garlic potato cakes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, with a delicious garlicky flavor. I served them with sour cream and chives, and they were a perfect side dish.