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Potato Cakes

PotatoesWhen I was young, I remember what a treat it was when my mother made potato cakes. The smell as the cakes were cooking always drew us into the kitchen but it was the taste that I remember the most. Definitely ranks high as one of the great comfort foods. Delicious!


  • 5 potatoes
  • 1 egg (beaten)
  • Salt and pepper
  • 1 onion (chopped)
  • 1 carrot (grated)
  • 3 Tablespoons of butter
  • Milk
  • Flour

Preparing Your Potato Cakes

Peel the potatoes, add to a large pan of water and bring to a boil. Cook until potatoes are soft enough for mashing. Drain the water and put the potatoes into a large bowl. Mash potatoes until reaching a light and fluffy consistency.

Add egg, salt, pepper, onion, carrot, and about 1 1/2 tablespoons of the butter. Slowly adding milk, mix until potatoes reach the consistency of stiff dough. If desired, you can add flour but do so sparingly as too much will affect the taste.

Place the potato mixture on a floured board and roll out to about a quarter inch thickness. Cut out into quarters or stamp out into rounds and refrigerate until ready to cook.

Using medium to medium high heat (stoves vary widely), heat a heavy frying pan or a griddle. (My mother used an old, round heavy griddle for her potato cakes). Melt the remaining butter for cooking the cakes, (take care not to overheat the butter) and add the cakes. Cook until both sides are nicely browned. Repeat the process until all cakes are cooked. Butter the cakes and serve immediately.

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