Italian Potato CakesITALIAN POTATO CAKES The original potato cake recipe was from the book Sara Moulton Cooks at Home. But Justin added the stuffing we used for our Italian Stuffed Chicken recipe to it and turned a plain recipe into a fabulous, flavour-filled meal!
2 cups chilled mashed potatoes (see notes)
¾ cup Italian filling mixture (see notes)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
½ cup all-purpose flour, for dredging
1 ½ teaspons kosher salt
¼ teaspoon freshly ground black pepper
Combine the mashed potatoes and the Italian filling mixture. Divide combined mixture into 8 equal portions. Use your hands to form ½-inch thick patties
Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.
Notes:
Use a little butter and a little milk to make your mashed potatoes. Chilled mashed potatoes work best, so for best results, chill overnight before making potato cakes
Italian filling ingredients and instructions can be found on the Italian Stuffed Chicken page
The original potato cake recipe was from the book Sara Moulton Cooks at Home. But Justin added the stuffing we used for our Italian Stuffed Chicken recipe to it and turned a plain recipe into a fabulous, flavour-filled meal!
