Oven-Crisped Potato Cakes

Name: Oven-Crisped Potato Cakes recipe
Prep time: 15 min
Cook time: 25 min
Yield: 12 servings
Cuisine: Global
Ingredients: cooking spray; 16 ounces shredded frozen potatoes, thawed; 1 large onion, grated; ½ cup all-purpose flour; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 large egg, beaten; 2 ⅔ tablespoons canola oil, divided

by Carolyn Harvey 1 year ago

4.5 (2)

25 minutes

87.2 kcal

11.9 g carbs

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Description

Oven-crisped potato cakes are easy and have less fat and calories than traditional potato cakes.

Ingredients

cooking spray
16 ounces shredded frozen potatoes, thawed
1 large onion, grated
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 large egg, beaten
2 ⅔ tablespoons canola oil, divided

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Coat baking sheet with cooking spray.
3. Put potatoes and onion on a clean towel. Roll up towel and squeeze out as much liquid as possible. Transfer mixture to a large bowl.
4. Stir flour, salt, and black pepper into potato mixture; mix well.
5. Stir egg and 2 teaspoons canola oil into potato mixture until combined.
6. Heat remaining 2 tablespoons oil in a large non-stick skillet over medium-high heat.
7. Scoop up potato mixture with a 1/4-cup measuring cup and drop into hot oil. Flatten into patties with a spatula. Cook patties until golden brown, 2 to 3 minutes on each side.
8. Transfer cakes to prepared baking sheet. Bake in preheated oven until cakes are browned and crisp, 12 to 15 minutes.