Spring Onion-Potato Cakes

It’s Chanukah this week and Potato Latkes are a traditional part of the celebration.  These are not technically Latkes, as they are made with cooked mashed potatoes instead of raw grated ones.  This recipe comes from Smitten Kitchen.

Boil 2 lbs. of potatoes until very tender in salted water, then mash to your liking.  Or use leftovers.

Thinly slice Spring Onions, from top to bottom, to make 2 C.  You may want to cut the bottoms in half lengthwise first if they are more than an inch in diameter.

Combine the onions in a large bowl with 1 1/2 C. mashed potatoes, 4 minced kale leaves (optional), 2 lightly beaten eggs, 1/3 C. breadcrumbs or panko, a dash of nutmeg, and 1/2 t. each salt and pepper.  The batter will be loose and wet.

Heat 1 T. olive oil and 2 T. peanut oil in a non-stick skillet.

Each pancake should be about 2 T. of batter.  Flatten them as they hit the pan.

Cook until golden brown and crisp on the bottom, then flip and repeat.  It should take about 2 minutes per side.

Drain on a paper towel and keep warm in a 200 degree oven while you finish cooking the rest.

Serve with sour cream or plain yogurt mixed with additional spring onions.  They are also good served with eggs.

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