2 C mashed potatoes
6-8 cloves roasted garlic
1/4 C flour
S&P to taste
Olive oil for frying
- Preheat skillet or griddle to medium.
- Mash garlic in bowl large enough for all ingredients.
- Add egg and beat well.
- Add everything else and mix well.
- Drizzle olive oil onto skillet/griddle, I prefer non-stick for this.
- Drop spoonfuls of potato mixture onto skillet/griddle, leaving enough room between each one so it can be flattened out a bit with the spoon. You'll want them a touch thicker than 1/4".
- Fry until nicely browned, approximately 5-7 minutes for each side.
- Serve with sour cream and chives-optional.
- The potato mixture should be thick enough that it sticks together, not runny like pancake batter. Add a little more flour if you have to.
- You'll probably have to fry it in two batches, place the bowl of potatoes in the fridge while the first batch cooks, it's easier to work with cold.
- You can change this up by simply using different flavored salts. Smoked, mushroom and chipotle sound good to me, and your favorite seasoned salt would always be welcome.
- Frying them in bacon fat would be another idea.
- Don't hesitate to add grated onion or chopped chives to the potatoes. I wanted the roasted garlic to be the dominate flavor so I left the onion out.
- These potato cakes can be a little fragile, so be decisive when it comes time to turn them over. You want to get the spatula under them completely and turn them quickly.
- The browner you make them, the crispier and more flavorful they get.
- As I went out to snip some chives the rosemary caught my eye... That would be a wonderful addition, Roasted Garlic and Rosemary Potato Cakes-well now, doesn't that sound fancy!
- This can easily be cut in half for one or two people, just estimate the egg.
- Another idea for the roasted garlic is Creamy Vegetable Soup.