Crispy Potato Horseradish Cakes
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
55
Sourness
37
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
In a bowl, combine the onion and potato
2
Dust with the flour and mix to disperse it
3
Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined
4
In a large non-stick saute pan, heat the olive oil and butter over medium-high heat
5
Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan
6
Repeat, making 8 to 12 pancakes
7
Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through
8
Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely
9
Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot
10
You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve
11
To serve, transfer potato cakes to a platter and dollop each one with creme fraiche
12
Top with a sprig of dill