#potato cakes

[daily-deliciousness]

Potato cakes

[petermorwood]

As mentioned more than once, @dduane's Middle Kingdoms don't have potatoes. A frequent alternative is parsnips, and the fried cakes in that photo are the result of an experiment done earlier this week to see if parsnips can substitute for potatoes in our always-reliable potato cake recipe.

Yes, they can!

*****

Here's @dduane's recipe.

First peel three regular-sized parsnips. then top and tail them.

Chop them into chunks and boil them in about 2 pints (1 litre) of water.

Drain them and return to the pan: let them steam dry. Then, while still hot, mash them well with a hand masher and allow to cool completely.

As mentioned further down, parsnips retain more water than potatoes even after steam-drying, so DON'T use a food processor or other power appliance for mashing or the result will be parsnip wallpaper paste. However, a processor is ideal for the rest of the recipe.

Put 2 cups (500g) all-purpose flour and ½ tsp salt into the processor bowl, blip the pulse switch to combine them then add 1½ tsp baking powder and blip again.

Now add 3 tablespoons butter and blip the pulse switch until the butter is completely worked in and the whole mixture has a cornmeal-y texture.

Now add the cooled mashed parsnips.

Process with the flour mixture, pulsing at first, then continuously, until the mixture comes together in a dough.

(If yours behaves the way our recipe did, no additional liquid should need to be added. The parsnips hold onto a surprising amount of water even after being steamed dry.)

Flour a work surface, roll the dough out about 1/3 inch (1 cm) thick, and use a sharp biscuit cutter to cut out into rounds. Then heat cooking oil in a frying pan to medium heat and put five or six of the cakes into the hot oil.

Fry until the cakes begin to rise a little (usually 4-5 minutes) and are going golden brown Turn and fry the cakes on their other sides for another 4-5 minutes. Test one for doneness: if necessary, turn the cakes once more and give them another 5 minutes or so.

Then cook the rest of the cakes in the same way. When they're done cooking, drain on paper towels until they're cool. Eat fresh or, to keep them, put them in a biscuit tin or other airtight container.

They'll keep for a few days. The parsnip flavor mellows somewhat the day after you bake them.

Like their potato-cake cousins, they're very good split, toasted, buttered and topped with a slice of cheese or (and) salami. They also shine as an accompaniment to bacon or sausages; give the parsnip cakes a brief re-fry in the fat left from frying these, then serve alongside the fried meats, dressed with a splash of Worcester or HP sauce and maybe a dotting of Tabasco or similar.

Our next experiment will be to make this recipe with the addition of some crumbled crispy bacon, grated cheese, grated onion or a combination of same.

The experiment after that will be to see if this can become parsnip bread in the same way as Irish potato farls. I think it will... :->

[1lifeinspired]

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[capoteera]

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[frogshunnedshadows]

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[duranduratulsa]

Take Out Food of the day: Potato 🥔 Cakes at Arby's #food #foodporn #potatoes #potatocakes #arbys #bringbackpotatocakes #arbysbringbackpotatocakes

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potato CAKE

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I've heard of potato bread, but not potato cake. Does it taste good?

Apple & Potato Cake

This autumn cake, originally baked on a griddle, was traditionally served at Hallowe’en, when a lucky ring would be hidden in the apple filling.

Ingredients:

1 lb potatoes, weighed after peeling

1 oz melted butter

2 oz flour (or 1 ½ oz flour and ½ oz oatmeal combined)

Pinch of salt

2 tsp sugar

8 to 10 oz cooking or dessert apples (peeled, cored, thinly sliced)

A little milk

1 oz butter, cut into flakes (grated)

1 oz sugar, white or brown

Pinch of ground ginger or cinnamon

Boil the potatoes in water until tender. Drain very well, mash with the melted butter, and allow to cool slightly. Set oven to 400 F.

Add the flour, salt, and sugar to the mashed potato and knead to form a pliable dough. Divide in half and roll out each half on a lightly floured surface to form two rounds about ½ inch thick.

Arrange the apple slices over one round and top with the other, sealing the edges. Place on a greased baking sheet, brush with a little milk, and bake for 25 to 30 minutes until golden brown.

Remove from the oven and carefully remove the top. Sprinkle the apple with butter flakes, sugar, and spices, replace the top, and return to the oven for a further 2-3 minutes.

Serve at once, cut into slices.

- from Favourite Irish Teatime Recipes (Salmon)

[cjdsignsworld]

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[happy2bmyownboss]

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If you haven’t checked out our Perpetual Meal Plan – Spring 2024 then you should do it NOW! It’s completely FREE and a lot of the recipes can be found right here on our blog. Plus we’ve got lots of ideas for those special meals that happen during March, April, and May. Hopefully, you will still have time to grab the items you need for the upcoming meals! A few of them have already passed because…