Potato & Shallot Cakes

Name: Potato & Shallot Cakes
Total time: 80 min
Yield: 4 servings
Ingredients: 500 g Potatoes; 70 g Shallot; 1 clove Garlic; 20 g Scallions; 1 whole Egg; 20 g Cornstarch; 0.13 tsp Ground nutmeg; 0.5 tsp Salt; 0.25 tsp Black pepper; 3 tbsp Neutral cooking oil; 1000 ml Water

Tender potato cakes with golden shallot, scallion and a quiet hint of nutmeg beneath a crisp pan-fried crust.

80 minutes · Intermediate · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Potatoes500 g
Shallot70 g
Garlic1 clove
Scallions20 g
Egg1 whole
Cornstarch20 g
Ground nutmeg0.13 tsp
Salt0.5 tsp
Black pepper0.25 tsp
Neutral cooking oil3 tbsp
Water1000 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg. Check the cornstarch label if avoiding wheat cross-contact.

Method

Boil and dry the potatoes

Wash and peel the potatoes, cut into 3 cm pieces and place in a saucepan with the measured water. Bring to a boil, then simmer for 15–18 minutes until easily pierced. Drain thoroughly, return to the warm empty pan over low heat for 1 minute, then mash without milk. Spread in a bowl and cool for 10 minutes.

Cook the shallot

Meanwhile, peel and finely chop the shallot and garlic. Wash and slice the scallions. Heat 1 tbsp oil in a frying pan over medium-low heat and cook the shallot for 7–9 minutes, stirring until soft and golden. Add garlic for the last 30 seconds, then take off the heat.

Shape and chill

Mix the warm, not hot, potato with the shallot mixture, scallions, nutmeg, salt and pepper. Beat the egg and stir it in with the cornstarch. Shape into eight equal cakes about 8 cm wide and 1.5 cm thick. Set on a plate and refrigerate for 15 minutes to firm up. Do not taste the uncooked mixture.

Pan-fry until set

Heat 1 tbsp oil in a large nonstick frying pan over medium heat. Add four cakes and cook for 4–5 minutes per side, turning gently once a crust forms. Check that their centres reach 74°C (165°F) using a clean thin-probe thermometer. Repeat with the remaining cakes and oil. Serve two cakes per person. Refrigerate leftovers within 2 hours.

Firm, well-drained mash makes the cakes easier to turn. This version boils the potatoes and mixes the egg into the cakes rather than using the traditional fried-potato and egg-dip method.

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