Nut-Free Savory Potato Cakes
Crispy, golden, and loaded with flavor, these Nut-Free Savory Potato Cakes are the ultimate comfort food made simple. Perfect as a side dish, appetizer, or even a light meal, this recipe combines grated russet potatoes, fresh parsley, green onions, and just the right touch of Parmesan cheese to create irresistible bites of goodness. Seasoned with garlic powder, a hint of black pepper, and bound together with a delicate egg and flour mixture, these potato cakes are pan-fried to perfection for a crisp exterior and tender, flavorful inside. Best of all, they're entirely nut-free, making them a great option for allergy-friendly gatherings. Ready in just 40 minutes, these versatile potato cakes are perfect for brunch, dinner, or served warm as a tasty snack!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 pieces Large eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Green onions (scallions), finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
Instructions
Peel the large russet potatoes and grate them using a box grater.
Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a large bowl, whisk the eggs and then add the grated potatoes.
Add the all-purpose flour, salt, black pepper, and garlic powder to the bowl and mix until combined.
Fold in the finely chopped green onions, chopped fresh parsley, and grated Parmesan cheese.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Using a 1/4 cup measure, scoop portions of the potato mixture into the skillet, flattening them slightly with a spatula.
Cook the potato cakes for about 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked potato cakes to a plate lined with paper towels to drain excess oil.
Repeat with the remaining potato mixture, adding more olive oil to the skillet as needed.
Serve the potato cakes warm, garnished with extra chopped parsley if desired.
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 7.3 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 399 mg | 31% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3637 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
