These simple little potato cakes are seriously delicious and so easy to make. I recommend making a double batch (or triple) and keeping it in the fridge for a few days to fry up fresh because they’re going to disappear quickly. Crispy fried potatoes…what could be wrong?
Crispy Potato Cakes with Herb and Scallion Cream
Total Time: 20 minutes
8-10 green onions or scallions, light green parts only
2-3 medium potatoes, peeled and chopped into small cubes (sweet potatoes may be substituted)
2 tablespoons dry breadcrumbs
1 teaspoon salt, plus extra
½ teaspoon pepper, plus extra
frying fat, such as olive oil, coconut oil, organic beef tallow or lard
1 ½ cups sour cream
1 teaspoon mixed dried herbs
Place 6-8 scallions, roughly chopped, in a food processor with 2 eggs. Pulse until light and fluffy. Add potatoes and pulse until mixture is minced (not pureed). Add flour or breadcrumbs, salt and pepper and pulse until just mixed.
Heat about 1 inch of frying fat in a large saucepan and test a drop of potato mixture to ensure that mixture bubbles immediately. Use a large spoon to drop scoops of batter into the fat to fry for about 3 minutes per side. *For crisp cakes, make sure that the fat is very hot and cakes become golden very quickly.
For cream sauce, place sour cream in a small bowl with 2 finely chopped scallions and mixed dried herbs. Mix evenly with a fork and season, as needed, with salt and pepper, then serve with potato cakes.
This recipe is featured in The Better Mom’s link up party.