Norms Potato Cakes Recipes

POTATO CAKE

Steps:

• In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
• Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

NORM'S POTATO CAKES

Steps:

• Peel and grate the potatoes and the onion into a small mixing bowl.
• (I use the grating blade of my food processor but grating by hand works just as well.) Stir in the egg and the flour.
• If the batter looks to runny add a little more flour- if it is too dry, add a splash of milk.
• Season well with pepper and salt and any other optional ingredients.
• Melt oil and butter together in a medium frypan and heat until sizzling.
• You can now add the batter in one of two ways: Dad's Method- Add spoonfuls of batter to the pan to form circles about 8-10cm (4 inches) in diameter.
• Cook for about 5 minutes on each side or until golden brown.
• Cook in batches of 2 or 3 and keep warm on a plate in an oven set on a low temperature.
• My Method- Tip all of the batter into the frypan and flatten it out with the back of a spoon so that it fills the whole pan evenly.
• Cook on one side for about 5 minutes then invert a dinner plate over the top of the pan and tip the potato cake onto the plate.
• Now, simply slide the cake back into the pan and cook on the other side for about 5 minutes.
• When both sides are cooked, invert the potato cake onto the plate again and cut it into wedges.
• Serve topped with mayonnaise, sour cream or ranch dressing and chopped chives or chopped green onions.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

CORN AND POTATO CAKES

Steps:

• Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
• In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.

FISH AND POTATO CAKES

Steps:

• Mix all ingredients together except for the breadcrumbs.
• Shape the mixture into 6 patties.
• Press each side of the patty into the breadcrumbs.
• Bake at 350 for 20 minutes.
• Enjoy!