pan fried green onion potato cakes with quick garlic dipping sauce

by Chen

When you see potatoes, you know that fall is coming.

Among such and such potatoes, mashed potatoes might be the most versatile one. They can be paired with flavorful meat entrees; with some gooey gravy, they stands well by themselves. In general, mashed potatoes should be consumed the same day or, typically, right after being prepared; the overnight stuff, not so tasty–the texture becomes stiff and the fresh flavor fades out. Making potatoes pancakes is a convenient way to use up the leftover. Remember that frying is potato’s best friend.

pan fried green onion potato cakes with quick garlic dipping sauce
Makes 6 cakes

For the potato cakes:
1 green onion, finely sliced
1 cup prepared mashed potatoes (an easy recipe below)
1 egg, lightly beaten
1/4 cup flour
salt to taste

oil to pan fry the cakes

For the dipping sauce:
1/4 cup mayonnaise
1 tsp garlic powder
1/2 tsp dijon mustard
salt and pepper to taste

In a small bowl, whisk all the ingredients for the dipping sauce together. Season to taste. Set aside.

In another bowl, combine all the ingredients for the cakes. Stir until well mixed. You may need to adjust the salt but be careful if the mashed potatoes are well flavored.

Add just enough oil to coat the bottom of a large pan and heat it over medium-low heat. Spoon the batter to the pan and make sure that all cakes are of (roughly) the same size. Leave 1/2 inch in between. Fry until both sides are golden brown, about 5 minutes per side.

Serve warm with the dipping sauce.

buttermilk mashed potaotes

1 lb potatoes, peeled and diced into 1 inch chunks
1 tbsp butter
1/4 to 1/3 cup buttermilk, depending on the desired texture
salt and pepper to taste

Place the potato chunks in a large pot. Fill the pot with water to cover the potatoes by 1 inch. Add a big pinch of salt to the water. Cover the pot and bring to a boil. Let it cook until the potatoes are very tender, about 40 minutes.

Drain the potatoes then return them to the pot. Add butter and buttermilk and mash the potatoes with a wooden spatula (or a potato masher if you have one). Season with salt and pepper to taste.

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