This traditional Hungarian potato cake is favorite from my childhood, love to eat with a cup of hot tea in cold winter evenings. You may use leftover mashed potatoes. Than you need only mix with flour, fat and sour cream and bake it in the oven. No need to add egg and if you do not have sour cream just replace with yogurt. Mashed potato has to be cooled down before kneading the dough otherwise needs to add more flour or the dough will be too soft.
origin: Traditional (National&Religious)
Traditional Hungarian potato cakes are simplicity itself – boiled potatoes, fat, flour, sour cream and salt, mixed together, shaped into patties and baked in the oven. Peel potatoes and cut into roughly even-sized slices, around 1-2cm thick. Rinse them under cold water. Add enough water to cover it and add about 1 tsp salt and and cook 20 minutes until just fork-tender. In a large bowl, whisk together the flour, the 1 tsp salt. Drain the potatoes and cover with a tea-towel for 5 minutes or more or return to the heat and stir gently for a minute or so, so that they dry out. If you have a potato ricer, push the potatoes through that into a large bowl, or mash gently with a masher or fork. Add the melted butter/oil or fat and sour cram and stir to combine. Add the flour mixture to the potatoes and mix gently to form a soft dough. Take a baking paper covered pan and form 1 cm thick griddles with a spoon. Preheat the oven and bake the cake on 180 C degree about 20-30 minutes until light browned. Serve straight from the oven or keep warm in a low oven.
Become part of the CK community by uploading and sharing traditional or personal recipes. Once you've logged in you can upload, save and print your dishes online.