|This tray of potato cakes is ready to go into the freezer.|
Potato Cakes to Freeze:
3 pounds russet potatoes peeled and quartered
water to cover
2 t. salt
2 t. seasoned salt (I use Lowery's.)
1/2 t. black pepper
3 T. flour
1 T. corn starch
oil for frying
Using a potato ricer or food mill process all of the potatoes and place them into a large bowl. Add seasoning, flour, and cornstarch yo bind it all together and stir until well mixed and it will hold together.
Form into walnut sized balls and flatten into patties. Cover and let sit on the counter for a couple of hours to set. Heat oil in a cast iron skillet and add the patties when the oil is hot. If you add to cool oil they will stick. Turn when well browned on the bottoms. After the second side has browned remove to drain on paper towels.
Place the potato patties in a single layer o a foil lined sheet pan. Quickly freeze. When solid remove and store in a freezer bag. To serve heat in a 400 degree oven for 10-15 minutes and sprinkle lightly with salt.
NOTE: I did not add eggs to this mixture because the reason to do so was that the left over mashed potatoes in the original posting were already made "looser" by the addition of milk and butter. I would not try this using red potatoes, new potatoes, or a waxy textured potato but instead an Idaho, russet, or other potato suitable for baking or mashing. If the mixture is too dry to hold together well I would have then added an egg white and stirred it into the mixture.
|Ready for 3-6 month freezer storage this bag will never last that long as they are deicious!!|