Audrey’s Potato Cakes

Good morning everyone,

My sister was over for lunch the other day and among a lot of other topics of discussion, we talked about our mother’s ability to cook.  Honestly, she had no ability.  None.  And that’s okay because occasionally we would be treated to meals cooked by my father (who could cook anything as long as it was fish, meat and potatoes or my grandmother, who could cook just about anything else.

I don’t remember the recipe and my mother never wrote it down.  So today we are going to try to reconstruct the recipe so that my sister and her family can enjoy it.

When you are reconstructing a recipe, no matter how simple, it is better to add less of an ingredient than more.  It is simple to add more of any ingredient as you are working than it is to remove it.  See additional tips below the recipe.

Audrey’s Potato Cakes

3 medium red potatoes, peeled
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
10 tablespoons flour, plus additional flour for rolling
1 – 1 1/2 tablespoons oil for frying

Boil the potatoes until they are very tender in sufficient, unsalted water, about 15 minutes.  Drain the potatoes well and allow them to cool for at least 30 minutes until they are room temperature.  Mash the potatoes well.

Add salt, black pepper, smoked paprika and flour.  With your hands work the mixture until if forms a slightly sticky dough.  You may require less flour for dryer varieties of potatoes or more flour for moister varieties, yams or sweet potatoes.

Spread about a tablespoon or so of flour on your countertop and roll the potato dough to 1/3″ thickness.  Lightly cut the roll into 2″ squares.  Simply reroll any remnant dough into additional squares.

Heat a pan on medium high heat and add about 2 teaspoons of the oil.  Fry the dough squares in small batches until they are golden on both sides.  About 1 1/2 – 2 minutes per side.

Serve with butter, sour cream, ketchup or other condiment, to your taste.

That’s it.  Easy peasy!  Enjoy!


You can flavour these potato cakes in any way you like.  Here are some tips:

  • If using onion to flavour the cakes, I recommend frying chopped onion lightly in very little oil before adding it to the potato mixture.  Otherwise, grate the onion finely.  Spring onions should be chopped finely and do not have to be cooked before adding to the dough.
  • Besides salt and pepper, you could add other herbs and spices that you like.  I’ve used paprika in the video but you could use rosemary, basil, parsley, coriander, chilies… anything you like.
  • The red potatoes are a fairly moist variety (I honestly had no idea that potatoes could be moist until I left home… 😀 ) so they required a little more flour.  Baking potatoes (or jacket potatoes as they are known in the UK) are dryer and will require less flour.  Sweet potatoes and yams will require more flour.  The key is to add at least 6 tablespoons of flour and then add only 1 tablespoon at a time until you have a slightly sticky, pliable dough.

There you go Deb!  Just for you!  Audrey’s secret (no so much) recipe with slightly more flavour!

Until next time,
Peace and love,


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