
FRIED POTATO CAKE
This potato cake is similar to a potato rosti but in this recipe, the potatoes are sliced rather than grated. As you want to overlap the potato slices in the pan, it is best to avoid using large potatoes if possible.
Fried Potato Cake
This recipe is easy to prepare and only requires turning after 20 minutes.
INGREDIENTS
- 4 medium-sized potatoes, peeled and cut into 4mm slices
- 2 tablespoons cornflour
- 2 teaspoons dried oregano
- 1/4 teaspoon chilli powder
- extra virgin olive oil
- ½ teaspoon salt
METHOD
- Put the potato slices into a bowl.
- Sprinkle over the cornflour, herbs, spices and salt.
- Mix well with your hands to ensure that every slice is separated and coated.
- Add some olive oil to a frying pan.
- Layer the potato slices in rounds in the pan, overlapping them to form concentric circles.
- Put a tight-fitting lid on the pan.
- Heat the pan until you can feel heat through the lid.
- Turn the heat down low and fry for 20 minutes.
- After 20 minutes, use an inverted plate to first drain off any excess oil and then to flip the cake onto the plate.
- Pour some of the oil back in and slide the potato cake back into the pan.
- Cover with the lid and cook for another 20 minutes.
- Serve.
NOTES
It is easy to adapt this recipe according to the number of people by using more potatoes and a larger frying pan if necessary.