Best Norms Potato Cakes Recipes

OLD FASHIONED POTATO CAKES

Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

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.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

POTATO PANCAKES I

Potato Pancakes I image

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Provided by FISHLOVE

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Yield 6

Number Of Ingredients 7

Ingredients

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

Steps:

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
Turn oven to low, about 200 degrees F (95 degrees C).
Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g

NORMA'S FAVORITE POTATO CAKES

Norma's Favorite Potato Cakes image

I have made these for so many years and thought I'd share it with you. This is a good way to use up left overs also. I made these from fresh potatoes and ingredients. My family and friends have ask me for this recipe and continue to enjoy making them. Enjoy!

Provided by Norma DeRemer

Categories Vegetables

Number Of Ingredients 10

Ingredients

10 small russet potatoes, cooked and smashed or left over mashed potatoes.
2 Tbsp butter
1 can(s) (15-1/4oz.) can of corn, drained
1 small onion, chopped fine
1 Tbsp chopped parsley
1 Tbsp garlic salt
2 eggs
1 cup all purpose flour
salt and pepper to taste
vegetable cooking spray

Steps:

1. Peel and cut the potatoes into quarters and place in a sauce pan and add water to cover potatoes.
2. Place on stove and turn heat to med-high and let water come to a soft boil. Turn down heat if you need to so water doesn't splash on stove top.
3. Test potatoes by picking with a fork. If potatoes are soft. Remove from stove and drain off the water.
4. Mash potatoes and set pan on counter top to cool.
5. Add all ingredients and mix well until well blended.
6. Using a not-stick frying pan; spray pan; set heat at med-high and add the potato mixture to the pan using a tablespoon.
7. Cook each potato cake until they are golden brown on both sides.
8. Remove from pan and set on paper towels to drain.
9. Server hot with your favorite meat's and enjoy.