Potato Cakes with Scallions (Printable)

Crispy potato cakes enhanced with scallions and a creamy sour cream topping, perfect for any meal.

# What You'll Need:

→ Vegetables

01 - 4 medium russet potatoes (about 1.75 pounds), peeled and grated
02 - 4 scallions (spring onions), finely sliced
03 - 1 small yellow onion, grated

→ Binding & Seasoning

04 - 1 large egg
05 - 3 tablespoons all-purpose flour
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper

→ For Frying

08 - 4 tablespoons vegetable oil (more as needed)

→ To Serve

09 - 200 grams (about 3/4 cup) sour cream
10 - Fresh chives or extra scallions, finely chopped (optional garnish)

# Steps:

01 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large bowl.
02 - Add the grated onion, sliced scallions, egg, flour, salt, and pepper. Mix well until evenly combined.
03 - Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.
04 - Scoop 2-3 tablespoons of the potato mixture for each cake, flattening gently with a spatula to form patties about 1/2 inch thick.
05 - Fry 3-4 cakes at a time for 3-4 minutes per side, or until golden brown and crisp. Add oil as needed between batches.
06 - Transfer cooked cakes to a plate lined with paper towels. Keep warm while cooking remaining cakes.
07 - Serve hot, topped with sour cream and a sprinkle of fresh chives or scallions if desired.

# Expert Tips:

01 -
  • They come together in under 40 minutes with ingredients you probably already have
  • The contrast between the crispy exterior and tender potato inside is absolutely addictive
02 -
  • If your potato mixture seems too wet and falls apart, add another tablespoon of flour
  • Do not crowd the pan or the temperature will drop and you will lose the crispy exterior
03 -
  • Use the large holes on your box grater for the best texture
  • Let the mixture rest for 10 minutes before frying for better binding

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