Friday, October 3, 2008

Mini potato pancakes

I was at the grocery store recently and saw a magazine with these beautiful little potato cakes on the cover.
I decided, without even buying the magazine, that I could attempt something similar.
I have made the big, skillet size potato pancake before. This would just be on a smaller scale.
And a little fancier as an appetizer.

Mini potato pancakes with dill
served with chopped shallots, capers, smoked salmon and wasabi cream

This recipe makes about 12 cakes

1.5-2 pounds potatoes - I used a small white variety
3 eggs, beaten
1/4 cup very fine bread crumbs
1/4 cup chopped dill
salt and pepper
canola or vegetable oil for cooking
to garnish:
1 large shallot, chopped
smoked salmon slices
sour cream
wasabi (the prepared kind in the tube. If you don't like horseradish, just skip the wasabi.)
Wash potatoes. Depending on the type you are using and your taste, you may want to peel them, too.
Since I used the tiny potatoes with the thin skins, I just washed them.
Using a cheese grater or a food processor (this was a big time saver!), shred potatoes.
As you work, transfer potato shreds to a large bowl of cold water.
Let potatoes rest in the cold water for 15-20 minutes to reduce the amount of starch in them.
Drain potatoes and rinse with cold running water and dry using a clean kitchen towel or paper towels.
Dry the large bowl used to soak potatoes and put the dried potato shreds back in it.
In a medium bowl whisk together eggs, dill, bread crumbs, salt and pepper.
Add egg mixture to potatoes and stir to mix well.
To cook:
Heat a large frying pan with 3/4 inch of oil in it over medium-high heat.
Once the oil is hot, use a large spoon or your hands (I used my hands, they are the best kitchen tool!) to scoop out a ball of the potato mixture about the size of a golf ball.
You want kind of a loose lump of potato. Don't compress it too much or you will squeeze out all the egg, which is what holds it together.
Flatten the potato ball slightly and use a spatula to slide it into the hot oil.
Press down a little more to make the potato patty.
Do not crowd your pan. I cooked these four at a time.
Cook until edges are brown and crispy, about 2 or 3 minutes, then carefully flip them over.
Cook on other side about 2 or 3 more minutes until that side is also golden and crispy.
Remove from pan and drain on paper towels.
To serve:
I like these at room temperature, but they are sure good hot, too.
They also are good plain, but for me even better with a few tasty treats on top.
This time around I went fancy.
First, I made the wasabi sour cream. Which basically means taking a couple spoons of sour cream and mixing in some wasabi until I get the flavor and heat I like.
I drizzled a little of the cream on each potato cake, sprinkled on a bit of shallots, added a piece of the smoked salmon then some capers.
We had two each as an appetizer. The rest went in the fridge for leftovers.
Manfriend was not a fan of the capers. He said they were quite strong. Which is why I liked them. We had leftovers of these the next night and I reheated the cakes in a little oil and skipped the capers on MF's portion.


Bob Granstrom said...

An appetizing recipe! I sometimes make potato pancakes, but not with all the unique bells and whistles in your recipe....which I will try. The potato preparation is labor intensive, so I was happy to find a product at the supermarket called "Simply Potatoes". They are usually located next to the eggs display. They come in a bag, the potatoes are fresh, shredded, and ready to go. Easy stuff.

ReesePie said...