Easy Crispy Potato Cakes with Applesauce

I always loved crispy potato cakes when I was young, but grating the potatoes was difficult and time-consuming. My food processor now does all the hard work for me so now can have crispy potato cakes whenever I want.

Ingredients for Four Crispy Potato Cakes

1 large russet potato, with the skin still on

1 shallot, with the skin and stem removed

1 teaspoon of sea salt

1 large chicken egg, lightly beaten

1 tablespoon of whole wheat flour (want to make it gluten free? Check out this page to find the best flour to use)

1/2 teaspoon of freshly ground black pepper

1/2 teaspoon of dried garlic granules

1 tablespoon of unsalted butter

1 tablespoon of olive oil


Put the shredding disc on your favorite food processor. Shred the potato and shallot. Place them into a colander with a bowl underneath it to catch the drippings. Sprinkle the sea slat over the shredded potatoes and shallot. Let it drain for 20 minutes, then press down on the potatoes to squeeze out any additional moisture.

Put the potatoes and shallot into a mixing bowl. Add the beaten egg, whole wheat flour, black pepper and dried garlic. Mix well.

Heat a heavy-bottomed skillet (cast iron works best) over medium to high heat with the butter and olive oil in the skillet. Form the potato mix into 4 even patties and flatten them to 1/2 an inch. Cook them in the skillet until one side is golden brown, then flip over and repeat. It is important not to crowd the pan; do this in two batches if needed.

Serve the hot potato cakes topped with unsweetened applesauce.



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