Potato Cakes Recipe

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Directions

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.