Herbed Potato Cakes from 1917 | | |
Author: Jillian
- 1 lb butter mashed potatoes, with skins (be careful about over salting these)
- Small handful of basil, thyme and parsley, chopped fine
- Salt and pepper to taste (pinch of each)
- 1 large egg lightly beaten
- Preheat oven to 350 degrees F.
- Cover sheet tray with parchment or a Silpat
- Mix all ingredients except egg until thoroughly incorporated
- Taste and season if needed
- Add egg and mix again
- Scoop 1- 2 Tbsp and roll in a ball and place on sheet tray
- Repeat until you get a whole 1/2 sheet tray filled (they do not spread)
- Flatten gently with palm (if you are adding yummy toppings, dipping, using in the place of bread, or making mini pizzas)
- If you leave them in a ball, you can carefully pipe a greek yogurt dip or cheese filling into them when they are fully baked, and cooled if you wish
- Bake in preheated oven for 30-45 minutes or until golden and crispy on outside
- Enjoy!
Recipe by Food Filled Life at http://foodfilledlife.com/2014/06/15/herbed-potato-cakes-from-1917/