As I always have difficulty measuring how many potatoes I have to peel to when making mashed potato or “stamppot”. Stamppot is a Dutch dish that has lots of variants. It’s basically mashed potato mixed with other vegetables. The version I used for these potato cakes contains chopped braised leeks.
For the measurements of the potato cakes I used Just a Taste’s measurements.
For the leek stamppot I boiled 3 pounds of potatoes and braised 3 to 4 cups of chopped leeks in butter until sweet and soft. Mash them together and season to taste along with a good amount of butter.
I served this leek stamppot with porchetta (or porketta) and braised red cabbage. With the leftovers I made these potato cakes or pancakes.
- 3 cups leek stamppot or mashed potato, cold
- 1 egg
- 3 Tbs flour + extra for dusting
- 50-75 g cheese, grated
- Oil for frying
If you use plain mash you could add chopped green onion or extra spices for flavor.
Mix the mash/stamppot with the egg, 3 tablespoons of flour and the grated cheese. I used my masher so everything is mixed thoroughly.
Pour some flour onto a plate and place a skillet on medium heat and pour in a layer of oil.
Roll the mixture into a ball and flatten into a thick cake. Mine were about 1 cm thick and 7 cm across. Don’t make them too large or they might break while turning them over.
Dip the cake into the flour to give it a light coating. Fry the cakes until golden for a couple of minutes on each side.
You can prepare these potato pancakes in advance and reheat them in the oven.
Leftover mashed potato can vary in thickness. Add more flour a tablespoon at a time if your mixture looks too wet.