Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds potatoes
- 1 cup milk
- 1 tablespoon butter
- 1–2 tablespoons butter, for frying
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- Freshly-ground black pepper
Directions
Take half of the potatoes and wash, peel, chunk, and boil them.
Mash the boiled potatoes with milk and 1 tablespoon butter and set them aside.
Grate the other pound of (raw) potatoes into a strong cloth.
Squeeze cloth to remove all possible liquid from the raw potatoes.
Mix together the grated potatoes, the mashed potatoes, baking soda, buttermilk, flour, and black pepper (to taste).
Stir thoroughly to combine.
Warm nonstick griddle or skillet over medium heat and melt butter.
Pour potato cakes on griddle, ¼ cup at a time.
Fry until edges are soft and cake is bubbling.
Cook on other side.
Serve hot.