Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Russet potatoes - washed, peeled

  2. 1 Onion - (abt 1/3 lb)

  3. 1 Garlic clove

  4. 1/2 teaspoon 2 1/2ml Cayenne pepper

  5. 2 Eggs - beaten

  6. 2 tablespoons 30ml Bread crumbs

  7. 1 teaspoon 5ml Salt

  8. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  9. Vegetable oil

Instructions Jump to Ingredients ↑

  1. Using a vegetable slicer such as a mandoline, cut the potato into thin match stick size, as long as possible. Rinse in cold water and drain on paper toweling.

  2. Grate the onion on a box grater. Finely chop the garlic.

  3. In a bowl combine the potato, onion, garlic, cayenne, eggs, bread crumbs, salt and pepper.

  4. Heat enough oil in a deep iron skillet to cover the bottom until very hot. Add several spoons of potato in a mound and immediately flatten to make a pancake shape. Fry over medium heat until crisp, turn and fry the other side. Continue until all the potato has been cooked.

  5. This recipe yields 10 to 12 cakes.


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