Potato-Onion Cakes – a delicious recipe with white potatoes, green onions, eggs, ground cumin, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes.
2
Drain.
3
Cover and refrigerate until well chilled.
4
(Can be prepared 1 day ahead.)
5
Peel potatoes.
6
Using hand grater, coarsely grate potatoes into large bowl.
7
Gently mix in green onions.
8
Season to taste with salt and pepper.
9
Beat eggs with cumin and gently mix into potato mixture.
10
Form potatoes into 2 1/2-inch-diameter cakes (about 1 inch thick).
11
Cover and refrigerate until ready to cook.
12
(Can be prepared 6 hours ahead.)
13
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
14
Add potato cakes in batches and fry until golden brown, about 8 minutes per side, adding more oil as necessary.
562
kcal
Calories
17
g
Fat
86
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 pounds white potatoes (about 6 large), 12 green onions (white and green parts), chopped, 2 eggs, 2 teaspoons ground cumin, and more.
Yes, Potato-Onion Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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