Crisp Potato Cakes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these today and I was disappointed in them. Unless you use the cream cheese/chive potatoes, these are very bland. They also fell apart. I added a few tablespoons of flour, another egg, Italian seasoning and parm cheese. This took way more oil and breadcrumbs than called for. They were ok in the long run, but way too time consuming for me. I agree with other reviews that the veg oil was too strong of a flavor. I would use canola/butter mix for a better flavor

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these today for the first time. To my personal taste, the vegetable oil was too much. Also, I think given the amount of the potatoes, you should use 2 eggs to bind them better, (large eggs these days are really medium. Mine came out too greasy. Next time I will make them like my family always made them. Pat them with seasoned flour, then brown in a pan, (preferably cast iron with butter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

my only recommendation, would be if the pots weren't sticky enough to hold together, try baking them, first then mash/season. you'd be amazed at how sticky they are after being baked and even more so, if left in the fridge overnight.

luvu ms. paula

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love the taste. I love the Panko crumbs in and out but I had a really hard time with the potatoes sticking to my hands. They stuck like glue. Then I had a hot pan and they didn't brown evenly or in 3-4 minutes like she said. More like 10-12 minutes on each side. They also sucked up all the vege oil and had to keep adding more. Some of them also fell apart when I was attempting to flip them. I won't make them again just because they are too putzy and aggravating after a long day at work. I watched the episode that she made these on and it was the "magic" of tv because she had none of the problems that I encountered.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

thanks paula i have all your books, but i have a broke ankle and can not get to my, books and you can through, they were great and i used eggbeater and olive oil and a little butter. thanks again you are the best. barbara martin i have high chol

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made the Chive and Onion Mashed Potatoes recipe first, and we loved it, so I continued on with this recipe the next night - and it was a BIG hit! The panko breadcrumbs are perfectly light and crispy. I have since tried it with both plain panko and Italian seasoned, and while both were great, the Italian seasoned gave it that extra WOW factor I'm always looking for! Thanks again, Paula, for another fantastic recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent potato cakes! The panko makes them very crispy. I did add salt & pepper to the leftover mashed potatoes and I also added salt & pepper, as well as a pinch of dried parsley flakes to the bread crumbs. This is a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought these were excellent and my family gave them a thumbs up, too. The panko really did give them texture inside and made a wonderful crispy coating on the outside. I have made them for dinner and also for breakfast!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Had these with the meatloaf and my husband commented on how light they were and I should make these instead of latkes for Chanukah in the future. Of course I said no way, but you get the point. It must have been the panko crumbs inside and out, because it totally transformed the texture. I made the mashed potato recipe as well. I did salt and pepper the potatoes before putting them in the fridge the day before I made the cakes.