Potato Cakes

Name: Potato Cakes
Ingredients: 8 tbs (approximately) unsalted butter; 2 cups finely chopped leeks ((white and pale green parts only; from 3 large leeks)); 1 cup finely chopped sweet onion or shallots; 1/2 tsp fresh thyme; 1 1/4 lbs Yukon Gold potatoes (peeled, coarsely grated, squeezed dry in kitchen towel); 1/4 cup all-purpose flour; 1 large egg ( beaten to blend); 1 tsp salt; 1/2 tsp ground black pepper

November 29, 2016 The Classic Catering People

Jump to Recipe Print Recipe

Potato Cakes

Print Recipe Share on Facebook Share by Email

Course Side

Cuisine Jewish

Servings 10 people

Ingredients

8 tbs (approximately) unsalted butter
2 cups finely chopped leeks (white and pale green parts only; from 3 large leeks)
1 cup finely chopped sweet onion or shallots
1/2 tsp fresh thyme
1 1/4 lbs Yukon Gold potatoes peeled, coarsely grated, squeezed dry in kitchen towel
1/4 cup all-purpose flour
1 large egg beaten to blend
1 tsp salt
1/2 tsp ground black pepper

Instructions

Melt 2 tablespoons butter in large nonstick skillet over medium heat.
Add leeks, onions and thyme; sauté until leeks begin to soften, about 4 minutes.
Cover and let rest. Transfer to medium bowl; cool.
Preheat oven to 300°F.
Mix potatoes, flour, egg, salt and pepper into leek mixture in medium bowl.
Melt 6 tablespoons of butter and line a sheet pan with parchment paper; paint the parchment with melted butter.
Put potato mixture on sheet pan and spread even.
Paint another piece of parchment paper with butter and put on top of potato mix; cover with another sheet pan for weight.
Bake in oven for 90 minutes or till the mix develops a light brown, crispy surface.
Before serving, re-warm in 250°F oven about 10 minutes. Serve hot.