These garlic potato cakes are meant to be served with After-Thanksgiving-Day Stew. This recipe was adapted from Emeril Lagasse’s Turkey Stew Over Potato Cakes recipe and is perfect for using up leftovers after the big Thanksgiving chow-down.
This recipe may sound easy, but let me tell you … It’s not. I would advise against using a stainless steel pan. Use a nonstick pan if you have one. It took me at least four cakes before I was able to flip one over without ruining the cake. The less oil in the pan, the easier it was to flip the cakes over. They cook just like a pancake (and look like pancakes, too). Don’t try flipping the potato cake over until the batter starts to bubble in the middle. Also, set the heat to medium high. A low-medium high if you’re using an electric stove. Medium took too long to cook the cakes, and a high medium-high seemed to burn them too easily.
Garlic potato cakes taste good paired with the After-Thanksgiving-Day Stew. You could also top them with a bit of turkey and gravy or even eat alone.
- 2 c. left-over garlic mashed potatoes
- 1 egg
- ¼ c. flour
- ¼ to ½ c. milk
- 2 T. vegetable shortening
- 1 T. finely chopped fresh parsley leaves
- In a mixing bowl, combine the left-over potatoes, egg and flour. Add enough milk to make a thick batter. Season with salt and pepper.
- In another large saute pan, heat 1 tablespoon of the oil. When the oil is hot, drop the batter, 2 heaping tablespoons at a time, into the pan.
- Cook the cakes in batches. Cook until the cakes are golden on both sides. Repeat until all of the oil and batter is used. Drain the cakes on paper towels.
- Serve two cakes in the center of a serving plate. Spoon stew over the cakes. Garnish with parsley.