Estes bolinhos de batata são a forma perfeita de transformar sobras de puré numa refeição nova e deliciosa. Crocantes por fora, macios e fofos por dentro, são um clássico reconfortante que agrada a toda a gente. Versáteis e fáceis de fazer, podem ser servidos como um lanche rápido, um acompanhamento ou até como prato principal.

Ingredientes

  • Batatas
  • Farinha
  • Cebola verde picada
  • Óleo para fritar
  • Sal
  • Pimenta
  • Alho

Preparação

  1. Primeiro, cozinhe as batatas até que estejam macias, e amasse-as em uma tigela com algumas, mas não todas, de sua cebola verde, sal e pimenta.
  2. Misture um pouco de farinha na mistura de batata para mantê-lo junto.
    Coloque um filme plástico em uma placa de corte e aqueça uma panela rasa com um pouco de óleo.
  3. Retire algumas bolinhas da sua mistura de batatas e alise-as no plástico. Use um pouco mais de farinha se eles estiverem muito pegajosos. Quanto mais plano você faz, mais crocante você pode pegá-los.
  4. Coloque cada panqueca no óleo e frite até dourar de cada lado.
  5. Cubra com o resto da sua cebola verde e tudo o que você quiser. Com Alho picado e chilis ficaria ainda melhor!

Dicas: Seja criativo, eu vi estes feitos com pedaços de bacon picado neles ou praticamente qualquer coisa incrível que você pode pensar.

Time to turn leftovers into a crispy, golden delight? The English recipe is right below.

Potato Cakes

Potato cakes are the ultimate comfort food and a brilliant way to use up leftover mashed potatoes. Crispy on the outside and wonderfully soft and fluffy on the inside, these simple patties are incredibly versatile and satisfying. They make for a fantastic quick lunch, a side dish for a hearty dinner, or even a savoury breakfast treat.

The beauty of potato cakes lies in their simplicity, but that doesn’t mean they have to be plain. While a classic combination of potato and spring onion is delicious on its own, they are the perfect canvas for customisation. As the original recipe suggests, adding crispy bacon bits, minced garlic, or a hint of chilli can elevate them to a new level. For an extra touch of indulgence, stirring some grated cheese like Cheddar or Parmesan into the mixture before frying is highly recommended.

These are best served hot and fresh from the pan. A dollop of sour cream and a sprinkle of fresh chives is a classic and delicious topping. They also pair wonderfully with a fried egg for breakfast or alongside sausages and beans for a more substantial meal.

Ingredients

  • 2 cups of cold mashed potatoes[4]
  • 1/2 cup of plain flour, plus extra for dusting
  • 1 large egg, beaten
  • 4 spring onions, finely chopped
  • 1-2 cloves of garlic, minced (optional)
  • Salt and freshly ground black pepper
  • Vegetable oil, for frying

Method

  1. In a large bowl, combine the cold mashed potatoes, the beaten egg, most of the chopped spring onions, and the minced garlic (if using). Season well with salt and pepper.
  2. Stir in the 1/2 cup of flour and mix until everything is well combined into a thick mixture. If the mixture feels too wet, add a little more flour, one tablespoon at a time.
  3. Sprinkle a little flour onto a clean work surface or plate. Take a portion of the potato mixture and, with floured hands, shape it into a ball and then flatten it into a patty about 1/2-inch thick.
  4. Heat a generous layer of oil in a large frying pan over a medium-high heat.
  5. Carefully place the potato cakes into the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes on each side, until they are deep golden brown and crispy.
  6. Remove the cooked potato cakes from the pan and let them drain on a plate lined with paper towels to absorb any excess oil.
  7. Serve immediately, garnished with the remaining chopped spring onions and any other toppings you desire.

Tips: Get creative with your additions! As mentioned, finely chopped cooked bacon or grated cheese are fantastic additions to the potato mixture.