Potato Pancakes : Recipes : General Public

Potato Pancakes

This recipe, taken from the book From the Bastyr Kitchen, is one of the fabulous vegetarian dishes that has made our cafeteria famous.

Makes: 12 cakes
Preparation time: 60 minutes

Ingredients:

• 4 ½ cups boiled, peeled and grated
• baking potatoes (4 to 6 large potatoes)
• 3 tablespoons butter
• 1 medium onion, ¼” dice
• 1/3 cup unbleached flour
• ¼ teaspoon black pepper
• ½ teaspoon salt
• 2 large eggs
• Additional butter for frying

Directions:

1. Boil potatoes until nearly done (when pierced with a fork the center will still feel slightly undercooked).
2. Cool potatoes. Peel and grate on the largest holes of a grater.
3. Sauté onions in butter on low heat until golden.
4. Stir flour slowly into cooked onions. Add pepper and salt. Cook for one minute.
5. In a large bowl, mix potatoes, onions, and eggs.
6. Form into12 patties.
7. In a large skillet, on medium-low heat, cook patties in butter on both sides until deep golden brown (do not crowd, you may need to cook in batches).

Discover the secrets to the hearty, flavorful vegetarian meals that make Bastyr’s cafeteria such a touchstone for students, faculty and staff. From the Bastyr Kitchen offers 35 favorites, including baked goods, entrees, soups, salads, dressings and desserts most frequently requested by loyal fans over the years. Enjoy signature dishes like creamy tofu stroganoff, coconut curry tofu, classic carrot cake and scrumptious vegan cookies. Totally tasty, this is vegetarian comfort food at its absolute finest. Naturally! Buy the book online.