Search This Blog

Wednesday, June 19, 2013

Potato Cakes

Up the wow factor with a spoon of lumpfish roe

After a successful attempt using besan ( chickpea ) flour to make falafel, I experimented on potato cakes as well and found it gives stellar results as well.

Besan when used as a gelling agent gives the final product a satiating denseness that flour could not. Besides, besan is able to sustain a longer crunch factor, an important factor to consider when these cakes are planned slightly ahead.

For later batches, I added chopped cured salmon but the possibilities are limitless.

Makes 10 pieces.

Ingredients :

2 potatoes, small cubes
1 carrot, small cubes
1 small onion , chopped
5 T besan flour
1 egg
¼ t sea salt flakes

Method :

Combine potatoes, carrot in a mixing bowl. Microwave on high, 3 minutes until vegetables are soft. Cool.

Add onions, egg, flour in this order. Stir to combine. The batter should be moist , slightly loose and pasty.

Make sure the batter is able to hold together in a spoon without disintegrating.

Heat oil in a flat bottom frying pan, medium high.

Use an ice cream scoop and transfer batter to hot oil. Use a potato masher to lightly flatten the potato batter.

Fry both sides until it is very tan.

Drain and cool. Serve with sour cream and fish roe for the ultimate oomph.

No comments:

Post a Comment