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Potato Cakes

Dawn & Allan
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Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4

Equipment

  • Electronic digital scales
  • Box grater

Ingredients
  

  • Gather and weigh your ingredients
  • 2 LG Potatoes, Coarsely Grated with or without skins, bear in mind most of the nutrients lie in the skin
  • 1 Medium Egg, beaten
  • 1 Small Red Onion, peeled and minced* about 110 grams
  • 1 tsp Dried Sage or 1 gram fresh sage, minced*
  • Salt & Cracked Black pepper to taste
  • 3 tbsp + Rapeseed Oil

Instructions
 

  • Squeeze any excess water out of the grated potatoes, then mix with all the ingredients except the Rapeseed Oil.
  • In a heavy bottom medium sized fry pan, heat the 3 tablespoons of Rapeseed Oil over medium heat.
  • Form 6 cakes into 2cm high discs (approx 9cm across)
  • Cook in batches 3-5 minutes on each side until golden and crispy
  • Add extra Rapeseed Oil in the pan if required.
  • Drain on kitchen paper and serve

Notes

*Definition of mince:  To cut or chop into very small pieces.
 
These cooked potato cakes can be stored in the fridge for up to 24 hours.  Just reheat in a skillet unti warmed through.