Curried potatoes and Potato cakes


Melt two tablespoons of fat in a frying-pan; add one onion chopped fine
and cook until straw color. Add two cups of boiled potatoes, cut in
dice, one-half cup of stock, and one tablespoon of curry powder. Cook
until the stock has been absorbed; then add one-half teaspoon of salt, a
dash of red pepper, and one teaspoon of lemon juice.


Take cold mashed potatoes or cold baked or boiled potatoes that have
been mashed and seasoned; roll into balls, dusting the hands well with
flour first. Flatten into cakes and saute in butter, or place on a
buttered tin with a small piece of butter on the top of each and bake in
a hot oven until golden brown.

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