Recipes > Vegetables > Potatoes > Potato Cakes > Potato Cakes

Potato Cakes


  • 1 1/2 cupfuls of potato
  • 1 egg
  • flour
  • butter
  • any mince or creamed fish


Mashed potato left over may be used for cakes. Add the egg to the potato and beat them well together until light; form it into cakes or balls; roll them in flour and saute in butter, or spread the mixture in a layer one inch thick; cut it into strips or squares and saute; or put it into a well-buttered border mold; cover with greased paper, and bake for half an hour in a moderate oven. Let it stand in the mold for ten minutes; then turn onto a dish, and fill the center with any mince or with creamed fish. Mashed potato without egg will not hold its form when molded.


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The Century Cook Book (1901).

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