Potato and Parmesan Cakes

These little cakes make a nice change from mashed potatoes.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Potato and Parmesan Cakes

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    Ingredients

    1 lb 10 oz (750 g) baking potatoes, such as Burbank or russet, peeled and cut into 1 in (2.5 cm) chunks 3 tbsp all-purpose flour
    1/3 cup freshly grated Parmesan vegetable oil for frying
    1 large egg yolk 1 tbsp capers
    salt and freshly ground black pepper lemon wedges, to serve

    directions

    Prep: 20 min Total:
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    • 1

      Bring a saucepan of lightly salted water to a boil over high heat. Add the potatoes, reduce the heat to medium-low, and simmer about 15 minutes, until tender. Drain well. Pass the potatoes through a potato ricer into a bowl. (Alternatively, rub through a sieve.)

    • 2

      Add the Parmesan and egg yolk, season generously with salt and pepper, and mix. Divide into 8 equal balls and flatten into little cakes, each 2in (5cm) in diameter. Spread the flour in to a plate, and season with salt and pepper. Coat the potato cakes in the flour and refrigerate until needed.

    • 3

      Pour enough oil into a frying pan to come ... in (3mm) up the sides and heat over medium heat. In batches, add the potato cakes and fry for about 2 minutes on each side, or until golden. Transfer to paper towels to drain.

    • 4

      Increase the heat to high. Add the capers and fry for about 45 seconds, or until crisp. Drain on paper towels. Place the potato cakes on a platter, sprinkle with the capers, and serve with lemon wedges.

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