Buttery, satisfying and super simple to make, these potato cakes are a hit at any meal. Crispy on the outside and fluffy on the inside, these cakes’ secret is the use of potato flakes. That’s right! Bob’s Red Mill makes pure potato flakes with only one ingredient: russet potatoes. In this recipe, you’ll mix them into mashed potatoes, form cakes and fry in butter, oil or bacon fat. Top any way you like and enjoy as an entrée or a pota-totally fun side.
Quick Potato Cakes
Ingredients
- 1-⅓ cups Bob’s Red Mill Potato Flakes
- 1-½ cups water
- 1 tsp. salt
- 2 Tbsp. butter
- ½ cup cold milk
- 1-1 ½ cups Bob’s Red Mill Unbleached White All-Purpose Flour
- Oil butter or bacon fat for frying
Instructions
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In large saucepan over high heat, bring water to boil. Add butter and salt and remove from heat; pour in cold milk and gently stir in potato flakes. Fluff with fork and let sit 2–3 minutes to thicken. Stir again and let cool to a temperature at which working with hands is comfortable.
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To saucepan, add 1 cup flour and mix with hands to form rough dough. On well-floured work surface, place dough and knead until sturdy; add more flour if needed.
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Separate dough into six equal portions; form patties (½-inch thickness, 4 inches in diameter). (Note: For squares cakes, pat dough to 6 x 9-inch rectangle, ½-inch thick. Cut six 3 x 3-inch cakes.)
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In skillet over medium-low heat, melt butter, bacon fat or oil. (Note: Use about 1 tablespoon per batch of cakes.) Fry cakes until well browned, about 8–10 minutes per side, working in batches if necessary. Serve hot.
Recipe Notes
Get the handy ingredients you’ll need!
