Thursday, April 8, 2010

Sourdough Mashed Potato Cakes

This recipe is wonderful for using up leftover mashed potatoes. I highly recommend using a cast iron skillet...the hot, even heat keeps the cakes from sticking.

1/2 cup onion or shallots chopped
1 tbsp butter or margarine
2 cups mashed potatoes
1/2 cup starter
salt and pepper to taste
1 tsp baking powder
oil for frying

Saute onion in butter until softened, about 5 minutes. While sauteing, combine remaining ingredients except oil; add cooked onion. Mix well enough by hand that the ingredients are blended but the gluten in the potatoes isn't developed.

Heat skillet until hot but not smoking. Pour in enough oil to keep cakes from sticking. When your cakes touch the skillet, you should hear a sizzle; if not, your skillet wasn't hot enough.

Fry until golden brown; turn over. Add more oil if necessary. Fry 3-4 minutes each side.

Serve warm.

*The amount of oil you use is mostly based on preference. If you want a deep-fried texture, you will want to be generous with your oil.

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