A potato cake is a popular dish in the Caribbean. Potato cakes are usually made using grated potatoes, flour, onion, thyme, salt and pepper which are mixed together to create a thick batter. The mixture is then fried in oil to create small cakes that are typically eaten throughout the day with various dishes or on their own with salad or ketchup. Potato cakes can also be served with chutney for breakfast.
Step-by-step recipe to make potato cake
- Peel the potatoes and grate them.
- Put them in a bowl and cover with water. Soak for about 4 hours (depending on the water temperature), drain the water and squeeze out as much of the potato water as possible, then add to a large mixing bowl with the remaining ingredients, making sure that everything is well combined.
- Use your hands make sense of it all, folding in each ingredient until you’ve achieved a nice doughy consistency. Depending on your mood, you can mix by hand; press it out into a thin layer; or roll it out into an even flat sheet but remember to put oil back into the pan before frying. The oil should be hot.
- Preferably use a non-stick fry pan or ideally a flat frying pan, place the dough in the middle of the pan and spread evenly to make a thin layer. Then fry on both sides until golden brown. Remember, potato cake takes longer to cook than ordinary potato fries, so you may want to turn it after about 5 minutes – if not sooner!
- Remove from pan and enjoy with your choice of dipping sauces: ketchup; hot pepper sauce; vinegar + red pepper; sour cream or yogurt with chopped herbs of your choice such as dill or parsley for garnish.
Your pan should be hot before you start to fry, just as when frying any other sort of food. You are looking for a nice golden brown color.
The amount of oil in your pan should be enough to cover all but about 1/4 inch of the surface area of your cakes. If necessary, add more drops of oil until the oil covers your cakes completely. This will ensure that they are cooked thoroughly and will not stick together when cooked.
As with any fried food, use a large enough pan so the layer will be thick without being crowded. If the layer of cakes becomes too thin and is difficult to flip, add more oil as needed.
A large spoon or pastry bag can be used to spread the batter between the cakes before frying.
Frying time: 4-8 minutes on each side depending on thickness of slices.
Storage: When cool, store in an airtight container for up to a week. Enjoy!
Best foods to eat along with potato cake:
Potatoes are a great source of vitamins, minerals and fibre so potato cakes can be served along with any meal as a side dish.
It goes best with any kind of meat or chicken/fish and even a vegetarian dish tastes good with this potato cake.
If you want to eat it on its own then you can soak it in sour cream mixed with ketchup or chutney.
FAQs about potato cake:
1) What is the difference between a potato cake and a potato pancake?
A potato cake can be made in the same way as a potato pancake. The only difference is that instead of using milk for batter, you use water. A potato pancake does not require soaking in water before frying.
2) What do you eat with potato cakes?
You can eat them with any other dish be it chicken, beef or fish and even with vegetarian dishes as well. You can serve them with ketchup or chutney or sour cream mixed with ketchup as well if you want to eat it on its own.
3) Can you have potato cakes everyday?
Yes. Potato cakes can be eaten every day. Though, it is better to keep notes of your daily calorie intake.
4) Can you fry potato cakes in oil?
Yes. You can fry potato cakes in oil. Using oil makes these crispy and tasty as well as healthy for consumption.