Ingredients
- 28 ounces (I think), or one carton of baby red potatos, boiled and mashed
- peanut oil
This is a delicate procedure. I have only made these once, with the idea to imitate tater tots, although slightly larger. These potato cakes slightly disintegrate in the frying skillet, but not too much. I don''t add any flour because I like the lightness of plain potato. Flour makes them gummy, although they do hold together better.
Boil the potatoes and mash them with a potato masher without adding anything. Lay out a piece of plastic wrap on a counter top and put all the potato mash on the wrap. Spread the potato into a long log and begin rolling the plastic wrap around the log. Seal the ends and get the log as uniform as possible. Put aside and set up the skillet. Pour about an inch of peanut oil in an electric frying pan and turn the heat up to 400 degrees. Peanut oil can withstand this high heat. Unroll your potato log and slice into about 18 rounds. Gently press and shape each round so they are smooth, but don''t destroy the uniformity of the cuts. All 18 pieces should look very similar in size and shape. Put 9 rounds in the oil when it is hot enough. Fry for 2 minutes or until the bottom is browned and turn. Fry for an other 2 minutes and remove to a paper towel. Be very careful with them, as they will want to fall apart after you flip them once. Fry the other 9. Salt them as soon as you take them out of the oil. Eat them immediately, or lay a large freezer bag on a flat cutting board and place each one in the freezer bag not touching any other ones. Put the entire cutting board in the fridge with the cakes laying on them, until you want to eat them. Reheat in an oven or toaster oven.
Eat these with ketchup, vegan burgers or a creamy dipping sauce. If regular ore-ida tater tots don''t bother you, forgo this recipe completely and buy them. If you feel like tackling them yourself, this works pretty well. If anyone knows how to get them to retain their shapes a little better without adding flour, let me know. Thanks.
Serves: 18 cakes
Preparation time: one hour