Recipe on potato cakes
These are great with any meal, or eat theme just as they are. Simple and quick to make with only a few ingredients. Kids love ‘em. It’s a delicious sides to to with our steak or chicken. The icing on the cake is to garnish with some chives. The story behind these has its origins when I had my restaurant VILLA FRIDHEM in the early 90’s. I found the small cast iron molds at a flea market and realized that they are perfect for making small potato cakes. And they became incredibly popular, once I removed them. I would not have done that, the guests rebelled. Enough about that Storie – Let’s start making the cake – and I love potato!
The best results are if you use a mandolin, because it “cuts” the potatoes so it does not bleed as much. But it’s really good to have a regular grater. Then you have to press the potatoes hard against the grater and you have to squeeze out the liquid from the potatoes.
Squeeze out the liquid in the potatoes, then it will be much easier to fry it and it will get a nicer color.
Add salt and pepper, but be careful with the pepper. It will easily take over.
Heat the frying pan with a neutral oil and add the potatoes. it should be inserted carefully so that it does not become so compact.
Have a look on the video how I did!
And have a look at Hotell Boman’s “Råraka med löjrom” which is also a variant of potato cake that I was visiting and filmed together with Kristin Boman who owns the hotel.
