Potato Cakes

Ingredients

• 3 medium potatoes, raw
• 1/2 onion, large
• I egg (well beaten)
• Salt to suit taste
• 1/4 cup flour

Method

1. 1

   If you have a blender, use it to whip the egg, diced potatoes, and onions together.

2. 2

   Otherwise, peel and grate the potatoes.

3. 3

   Drain thoroughly by squeezing.

4. 4

   Add the egg, salt, and flour, stirring until smooth.

5. 5

   Drop from a spoon into deep fat, an inch apart.

6. 6

   When pancakes are brown and puffed, drain and serve hot.

7. 7

   Serve with apple sauce or roll in confectioner's sugar for a treat.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 33. The excerpt below is the record exactly as published.

POTATO CAKES Elizabeth Starr If you have a blender, use it-- Putting the egg, diced potatoes and onions in the container all together to whip up amazingly fluffy » Otherwise, peel, then grate fine, working rapidly to keep potatoes from darkening: 3 medium potatoes, raw 1/2 onion, large Drain above thoroughly by squeezing--Then add the following as listed and stir until smooth: I egg (well beaten) ' Salt to suit taste 1/4 cup flour

Cook this with the app: pantry check, scaling, and the assistant.