Today it is April’s Fool Day here and I was thinking about writing a small lie on the title of these pasties, just to check if you’re paying attention…I was thinking about writing "Codfish Cakes," but then I couldn’t do it, it was too ugly for a lie, wasn’t it?
But in fact, the first time I prepared and tasted these cakes, they kind of reminded me my mom’s codfish cakes (which are quite traditional here in Portugal). The essential flavors are all there: the comfort feeling of the potatoes, the freshness from parsley, the fragrance of nutmeg and black pepper...But they don’t have the codfish, which makes them even better!
And the fact that they are made with grated potato makes them even more interesting and easy to make. And obviously, instead of frying them, we will bake them in the oven.
Well, I could not full you with this little lie plan my I will try it with J. I’m presenting these cakes for his dinner as "codfish cakes" and let’s see if he buys it...I doubt it, he knows I would never prepare real codfish cakes just because...I cannot fool anyone, can I?!
Either served as a main course or as a side dish, or even as a snack, these shredded potato & parsley cakes are a treat! They are soft and moist inside and crispy on the outside, full of flavors and very easy to like...
Serve them cold or warm, alone or with a herb sauce to dip. They won’t disappoint you!
Shredded Potato & Parsley Cakes
Cooking Time: 25 minutes
Difficulty Level: Easy
Cost: ~ € 0.95 (in Portugal)
Nutritional Information (per cake): 42.3 kcal, 1.3 g protein, 8.3 g carbohydrates 0.4 g fat
4 medium Potatoes (~ 650 g unpeeled)
1 small Onion (~ 60g)
1/4 cup Oat Flour (~ 30 g, or any other flour)
1 tbsp ground flax, thickened with 2+1/2 tbsp Water for 10 minutes.
2 tbsp chopped fresh Parsley
1/2 tsp Nutmeg (optional)
1 pinch of Sea Salt (optional)
1 pinch Black Pepper (optional)
1. Place the flaxseed in a bowl and add water. Give it a stir to combine and let it thicken for 10 minutes (while you prepare the potatoes).
2. Preheat the oven to 400 F/200 ° C and prepare a baking sheet lined with parchment paper. Reserve.
3. Peel the potatoes and onion and grate them. Put them in a colander and press down with your hands to remove excess water. Transfer to a bowl.
4. Add in the chopped parsley, nutmeg, salt and pepper and stir.
5. Add in thickened flax and stir to combine.
6. Add in the flour and stir again.
7. Take about 2 tbsp of the potato mixture to make each cake and place them onto the prepared baking sheet. Flatten them slightly with your fingertips. Bake for about 25 minutes, flipping the cakes halfway.
8. When the cakes are golden and crispy on both sides, remove them from the oven and let them cool on a plate lined with absorbent paper. Serve warm or cold.
I hope you enjoy this recipe. Do you celebrate April’s Fool Day where you live? Comment below!