Quick Potato Cakes
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 206 kcal
Ingredients
- 1-⅓ cups Bob’s Red Mill Potato Flakes
- 1-½ cups water
- 1 tsp. salt
- 2 Tbsp. butter
- ½ cup cold milk
- 1-1 ½ cups Bob’s Red Mill Unbleached White All-Purpose Flour
- Oil butter or bacon fat for frying
Instructions
-
In large saucepan over high heat, bring water to boil. Add butter and salt and remove from heat; pour in cold milk and gently stir in potato flakes. Fluff with fork and let sit 2–3 minutes to thicken. Stir again and let cool to a temperature at which working with hands is comfortable.
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To saucepan, add 1 cup flour and mix with hands to form rough dough. On well-floured work surface, place dough and knead until sturdy; add more flour if needed.
-
Separate dough into six equal portions; form patties (½-inch thickness, 4 inches in diameter). (Note: For squares cakes, pat dough to 6 x 9-inch rectangle, ½-inch thick. Cut six 3 x 3-inch cakes.)
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In skillet over medium-low heat, melt butter, bacon fat or oil. (Note: Use about 1 tablespoon per batch of cakes.) Fry cakes until well browned, about 8–10 minutes per side, working in batches if necessary. Serve hot.
Recipe Notes
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Nutrition Facts
Quick Potato Cakes
Amount Per Serving
Calories 206
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 12mg4%
Sodium 380mg16%
Potassium 209mg6%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 145IU3%
Vitamin C 11mg13%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.