Crispy Sourdough Potato Cakes
A simple, crispy way to use up sourdough discard and leftover mashed potatoes. These versatile potato cakes have a deep golden crust with a lovely subtle tang, making them the perfect side dish for fish, steak, or chicken.
Ingredients
- 1/2 cup Sourdough starter or discard
- 1/4 cup Fresh Herbs (Oregano and Chives)
- 1 cup Mashed potato cooled
- 1 Egg
- Plain flour as required
Instructions
- Cook, mash and cool potato.
- Chop herbs.
- Mix all ingredients except the plain flour together and season with salt and pepper.
- Add 1 tablespoon of plain flour at a time until you get a texture similar to mashed potato (I used 4 tablespoons this time).
- Cover and refrigerate for 2-10 hours (until you need it).
- Heat frying pan medium-high.
- Add good splash olive oil.
- Shape the chilled mixture into patties
- Drop them gently into the hot oil. Leave plenty of space between them so they fry instead of steaming.
- Don't touch them for the first few minutes. Let the sourdough and starch form a deep, golden crust. If you try to flip them too early, they will stick and tear. Give them about 3-4 minutes.
- Carefully flip and cook the other side until golden brown, another 3-4 minutes.
- Transfer to a wire rack and sprinkle with some flaky salt.
- Use as a side dish for Fish, Steak or Chicken or just enjoy them on their own!
