Potato Cakes


(1 vote) 2 1

I got this recipe from my mother. When she made it, the cakes used to fall apart. When I started using it, I added some flour to the ingredients and they held their shape. These potato cakes taste good whether hot or a day old in the fridge!

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Ridgewood, NY


  • 3 lbs. potatoes, cooked, peeled and mashed
  • 2 eggs
  • seasoned bread crumbs (enough to make the potatoes stiff)
  • fresh parsley
  • 2 Tbs. flour
  • oil for frying as needed

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Mix all ingredients well adding more breadcrumbs as needed. Shape into balls and then flatten them into an oval shape. Place more flour on some wax paper and coat each one, In hot oil, brown on both sides. Drain on paper towels and serve as a side dish. This recipe may be doubled. 

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