I’ve always wanted a potato cake recipe like this, and I spent some time perfecting it. Would it be better to coat the mashed potato cakes in panko? I wondered. It turned out to be too much trouble, and didn’t make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn’t add as much punch as I’d expected. This straightforward recipe — it takes just a few minutes to pull together if you have leftover mashed potatoes on hand — yielded the best results, and will be a potato pancake I go back to again and again. I hope you do, too.
- 2 cups Celery Root, Potato and Apple Mash OR any leftover mashed potatoes
- 3 tablespoons all-purpose flour
- 1 egg
- ¼ cup chopped scallions
- 1-½ ounces Gruyere cheese, grated (or a hard, aged Gouda)
- 2 tablespoons extra-virgin olive oil
Stir together mashed potatoes, flour, egg, scallions and cheese until well mixed (should be the consistency of a stiff batter).
Heat the oil in a large nonstick skillet over medium-high heat. Use a measuring cup sprayed with cooking spray to spoon a slightly heaping 1/4 cup potato mixture around the pan (allow space between them for air to circulate — you may have to cook in batches). Flatten gently with the back of the measuring cup.
Cook for 5-7 minutes, until bottom is crispy and browned when you peek, and then carefully flip each one. Continue to cook for 5-7 minutes on the second side. Remove from skillet and arrange on a platter or plates.
Cook time: 10-14 minutes