Ingredients
Method
- Using a box grater, coarsely grate the potatoes. Put them straight into a large bowl of cold water and give them a swish around. You'll see the water turn cloudy - that's the excess starch coming off the potatoes, and this will stop them from going gummy.
- Drain then tip into a clean teatowel. Twist and squeeze until no more water runs out. You need it to feel almost dry so put some muscle into it!
- Season: In a dry bowl mix the squeezed potato with the salt, pepper, onion powder and flour.
- Divide the mixture into 4 and shape into round or oval patties approximately 1cm thick. Make sure to press the mixture firmly together when making the patties. If you want a uniform roundness and size, use a chef's ring or cookie cutter to help shape them. Put them on a plate lined with baking paper and freeze them for 15-20 mins.
- Using a cast iron frying pan or a robust non stick frying pan heat the oil and butter together. Once the butter stops foaming add the patties making sure not to crowd the pan. Press each patty down gently once with a spatula.
- Leave them alone! Cook for 4-5 minutes then flip once and cook the other side for a further 4-5 minutes
- Drain on kitchen towel, sprinkle with a little sea salt immediately
Cush's Notes
Depending on the variety, quality and age of the potatoes you use, you may find the mixture a little crumbly as you form the patties. If so, mix in one egg yolk to help the binding process.
Freezing the patties before frying them is a game changer! They'll hold together much better and get fluffier inside.
These can be cooked in an air fryer - brush the patties with a little oil and cook at 200 degrees C for 15-18 mins. Flip halfway through cooking.