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Hi! I’m Betty. Welcome to Betty’s Kitchen. We’re going do a quick and easy potato cake. It’s a nice comfort food for winter and for anytime. We’re going to start with cold mashed potatoes that are left over from last night. Actually I didn’t have any leftover so I will use a shortcut, using those instant mashed potatoes and we put those together according to the package directions. In my case, all I have to do is add 2 cups of warm water to the dried potatoes and mix it up and I have this.
So I will refrigerate it long enough for it to kind of come together so it’s no longer a pot mashed potatoes but they’re cold. I’m going to add in one well egg, one half cup flour. I used self rising flour but you can use all purpose, it doesn’t matter. I have next, chopped onions. This is two tablespoons chopped onions and I’m going to mix this together. And you see it’s forming dough because we’re going to fry it in just a minute. And we need it to come together like that to form patties.
One last ingredient and I’m going to get this started before I add it. It’s fresh chopped parsley. I have one tablespoon of chopped parsley or snipped parsley. And of course you get your parsley, wash it and dry it put it back to the refrigerator until you need it. And then just use kitchen shears to get a little bit off like that.
Alright, let’s mix this up. Just a little more mixing and I think we better turn this on. I’ve heated on earlier to heat that to a certain degree but it’s not ready yet. If you want to heat your oil until it’s hot but not smoking. I happen to be using extra virgin olive oil here. You could use peanut oil if you prefer or some other oil. There are many oils that would be quiet nice for this dish.
Alright! We’ve got this mixed up so let’s try making some potato cakes. I need you to just take a nice spoonful and drop it into this. Let’s have this skillet warm enough. Just let me form a spoonful. I’m going to do this very evenly shaped. So I’m just gonna drop it down. We’ll see if it’s hot. That’s a lot of drop. Now let me get some more of here
Maybe, if I use two spoons that might help a little bit .Excuse me. Okay. On top of that I’m just going to flatten that up, curve it around and I actually figured that I might take off a little bit of that. Put it into the next one, you can hear it sizzling, so it’s warm enough. Actually, I prefer it a little warmer to start that with. That I, I was just preparing to get this done.
All right you could say you just continue that procedure of putting the potato cakes into a skillet. And I would shift this around normally and fill the whole skillet with those. And I’m just trying to do a few for demonstration purposes. Let’s flatten that out a little bit. You want all this pretty much right down there also. And we have to search put in, possibly are getting brown on the underside. So just take a pick. It’s almost ready to turn, not quite. Wait just a moment. We don’t want to go too early because you want to have one turning of the potato cake. We’ll brown the bottom side and then we’ll brown the topside.
So we’re almost ready here, just let it, cook them well enough and we’ll try that later on and I think this one can go. See that nice brown look. Perhaps this one looks like maybe it’s ready to turn, checking back here, not quite ready. Maybe it’s jus the heat. A little bit more. I don’t want to come up with this smoking or burned so I’m just being very conservative here and trying to get this nicely browned with that taking too long cause I want to show you the completed product. Still checking and you’ll be standing by your skillet and you’ll be longing to see how done they are. Let’s look at this wonderful is the first one that gets turned. It needs to go a little bit longer and that’s some probably the sign.
Actually you can make this smaller and for some reason you want to cook them faster how they shouldn’t have started up with the smaller version in my demonstration here,. But it doesn’t really matter what the size is in terms of what you’re making. Just what’s comfortable for you and what you think your family might want to eat? The size is table one to one portion. I think we can turn this already. Yah! That’s nice and brown also this one. So they’re on their way and this one hopefully. Yah! Looks like you can be taken out. How about this one? Yah! It’s ready and for those being ready it tells me I can really turn this down. I wanna turn it off actually because I’m wont’ be working over here.
I need a plate to put this on that has paper towel. I want to drain off any extra fat that is there. Take this two that we know are done. Place them there and just imagine that you continue and you continue to fill up this. As it is filled up then you transfer onto your plate that you’re going to use for serving. And then I’ll take a little taste. From the serving plate will go to individual plates and take a bite. Now this will be very hot but we’ll try it, over here at the edge, nice and crispy on top. Good texture inside and the flavor is great. I hope you’ll like it.