Round Two Recipe Fried Potato Cakes Food

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

ROUND 2 RECIPE - RICE CAKES WITH CREAMY CILANTRO SAUCE

Steps:

• For the rice cakes: In a bowl, combine the rice, breadcrumbs, egg, and season with salt and pepper. Mix together until well until incorporated. Take 1/4 cup of the rice mixture and form into 1/2-inch thick patty. Set aside while you form the other 3 patties.
• In a nonstick skillet over medium heat, add the oil. When it is hot, fry the rice cakes in batches until they are golden brown and crispy, 3 to 4 minutes per side. Drain on a brown paper bag.
• For the creamy cilantro sauce: In the bowl of a food processor, add the cilantro, vinegar, garlic, and sour cream and process to combine. Taste and adjust the seasoning with salt and pepper.
• Serve the rice cakes with a dollop of the Creamy Cilantro Sauce.

FRIED POTATO CAKE

Steps:

• Wash the potatoes.
• In a large covered saucepan, cook the whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender; drain.
• Chill several hours or overnight.
• Peel the potatoes; shred enough to make 3 cups.
• Combine the shredded potatoes, onion, garlic, salt, and pepper.
• In a 10-inch skillet, melt the butter.
• Using a spatula, pat the potato mixture into the skillet, leaving a 1/2 inch space around the edge.
• Cook potato mixture, uncovered, over low heat about 20 minutes or until the underside is crisp and golden brown.
• Use a spatula to loosen the potatoes from the skillet.
• Place a plate or baking sheet on top the skillet.
• Invert the skillet to remove the potatoes.
• If necessary, add more butter to the skillet.
• Slide the potato cake back into the skillet, browned side up; cook the unbrowned side for 5 minutes.
• Sprinkle the shredded cheese on top of the potato cake; cover, and cook 5 minutes more or until the potatoes are golden brown and the cheese is melted.
• Cut the potato cake into four wedges and serve.
• Garnish with sliced green onions, cut parsley, or sour cream if you wish.

FRIED POTATO CAKES

Steps:

• Boil potatoes in water to cover for 10 minutes.
• Drain and mash with butter and sour cream.
• Add next 4 ingredients.
• Make patties and dust with the flour.
• Fry in hot bacon grease until crusty and brown on both sides.

ROUND TWO RECIPE - FRIED POTATO CAKES

Steps:

• In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
• In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.