Potato Parsley Cakes
Yield: Approximately 18 cakes
to boil:
2 1/2 pounds Russet potatoes, peeled and cut into chunks
1 carrot, peeled and cut into chunks
2-3 garlic cloves, peeled and smashed (optional)
2 tablespoons unsalted butter
for the processor:
1 zucchini, peeled if not organic, washed and skin left on if organic, sliced in large chunks
half bunch parsley (4 ounces), stalks trimmed
1 scallion, white bits trimmed, very ends trimmed, all other parts used
3-4 ounces ham, pancetta, or Canadian bacon (optional)
salt, pepper, and hot pepper flakes
cornmeal for dredging (optional)
canola or peanut oil for frying
See notes regarding substitutions/options
Boil the potato, carrot, and garlic in ample salted water. It should be soft but not mush in about 20 minutes.
While the potatoes boil, process the zucchini, parsley, scallion, and ham using the chopping blade. Blend until it’s harmonious but not a mush or slurry. Decant into a bowl large enough to hold the potatoes, too.
Blot the top of the zucchini/parsley mixture with paper towel to pick up as much moisture as possible.
Drain potatoes in strainer and return mixture to hot pot. Place lid over pot so potatoes can steam dry.
I take this time to wash the processor and do a final blotting.
Mash the potatoes, keeping them dry by adding only 2 tablespoons butter. Mixture will be on dry side. Remember you can add flavoring later; you want mixture to cohere into patties.
Mix potatoes into zucchini/parsley mixture. I find my hands are the best tools for this. Salt and pepper generously. Add hot pepper flakes just for umami, not to blow anyone’s head off. Taste; this needs lots of seasoning.
If dredging in cornmeal, pour some in flat, wide dish or plate. Have two baking sheets ready. Have space in your refrigerator for trays. If not using cornmeal, do this step without cornmeal.
Form patties by shaping handfuls of potato mixture in your palms, then dredging lightly in cornmeal. Place on tray. Refrigerate 15 minutes to 4 hours (if refrigerating beyond 15 minutes, cover lightly with tinfoil).
To cook the cakes: lightly film a large nonstick pan with oil. Place as many cakes in pan as you can without crowding. Cook on medium heat for about 3 minutes per side. I was able to keep two pans going at once, and found they cooked better with less rather than more oil. You may need to add oil as you go, but sparingly. Remove to cakes to a platter; drain on paper towels if necessary; I didn’t need to.
If cornmeal is loose in the pan, tip it out on the platter to prevent burning.
Serve with catsup, mayonnaise, Sriracha, or be upscale and mix yogurt with sour cream, lemon or lime, salt, and garlic.
These keep well in the refrigerator up to 4 days. Best reheated in a low oven, but can be microwaved.
Notes: Any hard cheese may be substituted or added to the potato cakes: Cheddar, Gruyère, even a firm Mozzarella (not a fresh, drippy one). You could also swap out the zucchini for any vegetable that appeals.