We're big fans of these versatile potato cakes. Crisp them up for Sunday brunch, top with smoked salmon for your next dinner party, or serve along side roasted vegetables. These crisp, gluten free cakes are incredibly easy to make and can be made with a variety of ingredients. Not a fan of potatoes, use sweet potato or butternut squash instead. During the growing season, use zucchini or summer squash. Try adding freshly grated apple and rosemary to the mixture for a seasonal twist.
Be sure to keep the heat high to get both sides nice and crisp!
Lacey Potato Cakes
Makes at least 12 cakes
- 1 pound Potatoes (I used Katahdin and Yukon Gold)
- 1 Egg (from happy hens)
- 3 Tbsp Buckwheat Flour
- 2-3 tsp Sea or Himalayan Salt
- Freshly cracked Black Pepper
- 2-3 Scallions, sliced thin
- 1/4 cup rendered Lard, Ghee, or Coconut Oil
- 1/4 cup Creme Fraiche
- 1-2 teaspoons Hot Sauce or Chipotle powder
- pinch of Salt
Wash the potatoes, peel them if you like. Use a grater to process the potatoes, then add them to a large mixing bowl. Gently stir in the remaining ingredients, allow the mixture to stand for a few minutes. The potatoes will inevitably release some liquid, so before cooking, you are going to want to squeeze the mixture or place in a strainer so that the liquid can drain out. Use an ice scream scooper to equally portion out the potatoes. Form into patties then set aside until ready to cook.
Heat a large pan with a few tablespoons of ghee, coconut oil, or rendered lard. Once hot, carefully add enough cakes to cover the surface of the pan. Cook for 2-3 minutes on each side, adding a bit more fat if the pan dries out. The potato cakes should be a beautiful golden brown on both sides. While the potatoes cook, mix the creme fraiche and hot sauce. Once all the potatoes are finished cooking, platter them up with a dollop of spicy creme fraiche and a few sexy scallions. Enjoy!