Be generous with Parmesan. When rolling bread in the Parmesan mixture, press the cheese into the bread. This step adds extra flavor and extra crispness to the potato cake.
Add seasonings to taste. Even though I use parsley and chives in this recipe, don’t hesitate to change herbs to suit your taste. Anise, cilantro, onion, and basil will be very suitable.
Do not fiddle. Be patient and let the cakes fry for 3-4 minutes before turning them over. If you turn it over too early, you can damage the cake.
INGREDIENTS
- 2 large potatoes around 1 lb.
- 1 egg
- 1 cup of Parmesan Grater + 1/2 extra glass for dredging
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions or chives
- 1/4 cup all-purpose flour
- 1/2 tsp. salt or to taste
- 1/2 tsp. pepper or to taste
- 3 tbsp. Olive oil for frying
INSTRUCTIONS
- Cook the potatoes in boiling water gently until soft, about 20-25 minutes, depending on their size. Let them cool completely. Skin.
- Place the potatoes in a medium bowl and mash well using a masher.
- In the same bowl, add eggs, Parmesan, parsley, chives, flour, salt, and pepper. Mix everything well.
- Take about 1/2 cup of the potato mixture and form it into a patty.
- Place about 1/2 cup of Parmesan onto a shallow plate. Roll the bread in parmesan to coat.
- Heat a little olive oil in a large, non-stick pan over medium heat. Add the potato bread, and fry for about 3-4 minutes on each side, until golden brown.