Potato Cakes

30 min · Serves 7

From USDA MyPlate Kitchen. USDA Food and Nutrition Service Food Distribution Program on Indian Reservations

Steps written by Kubbord

What goes in

• 2 cupsmashed potatoes
• ½ cupall-purpose flour
• 29.6 mlonion
• 29.6 mlvegetable oil

How to cook it

1. In a mixing bowl, combine the mashed potatoes, onion, and all but 1 tablespoon of the all-purpose flour until evenly mixed.
2. Dust a clean work surface with the remaining all-purpose flour, then pat the potato dough out into an even layer ½ inch thick.
3. Cut rounds from the mixture using a 3-inch round cutter, place them onto a baking sheet, cover, and refrigerate for 15 minutes until firm.
4. Heat the vegetable oil in a large skillet or griddle over medium heat until hot and shimmering, about 2 minutes.
5. Add the potato cakes to the skillet in a single layer and fry for 3 to 5 minutes on each side, flipping once, until browned and crisp on both sides.
6. Transfer the browned potato cakes to a plate and serve immediately.

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