Golden Potato Cakes

METHOD

1. Begin by boiling the Albert Bartlett Rooster potatoes until they are tender. Drain them well and transfer to a large mixing bowl.

2. Using a fork or potato masher, mash the cooked potatoes until they are smooth and free of lumps. Allow them to cool slightly.

3. Add the finely chopped onion, fresh parsley, and lightly beaten eggs to the mashed potatoes. Gently mix them together until well combined.

4. In a separate bowl, combine the plain flour, milk, baking powder, salt, and black pepper. Whisk until you have a smooth batter.

5. Pour the batter over the potato mixture and stir everything together until fully incorporated.

6. Heat the vegetable oil in a large frying pan over medium heat. Take spoonful's of the potato mixture and drop them into the hot oil, flattening them slightly with the back of the spoon.

7. Fry the potato cakes for approximately 3-4 minutes on each side or until they turn golden brown and crispy. You may need to fry them in batches to avoid overcrowding the pan.

8. Once cooked, transfer the potato cakes to a paper towel-lined plate to drain any excess oil.

9. Serve the Albert Bartlett Golden Potato Cakes hot and fresh, garnished with additional fresh parsley if desired. They are perfect as a side dish or a delightful snack on their own.

What you will need