Mustard Potato Cakes Recipes

MUSTARD-ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

BOILED MUSTARD POTATOES

Steps:

• Whisk the water, yellow mustard, and salt together in a large saucepan. Bring to a boil over medium heat, and stir in the potatoes. Reduce heat to medium-low, and simmer until tender, 25 to 30 minutes. Drain liquid, and serve.

MOM'S MUSTARD STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

SALMON POTATO CAKES WITH MUSTARD TARTAR SAUCE

Steps:

• Halve potatoes (leave skin on) and place in small saucepan with about 1/2 cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
• Drain any remaining water.
• Mash potatoes with fork, leaving chunky texture.
• Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
• Heat oil in nonstick frypan over medium heat.
• Fill half cup measure with mixture.
• Turn mixture out into frypan and flatten slightly with spatula.
• Repeat for second cake.
• Cook until browned and flip to brown other side, about 7 minutes total.
• While cakes cook, mix all ingredients together for sauce.
• Serve cakes with lemon and parsley garnish, if desired.

MUSTARD OR GARLIC-SPIKED CRISPY POTATO CAKES

Steps:

• Peel the potatoes and place them in a medium-size saucepan. Cover them with cold water and bring to a boil over medium-high heat. Lower the heat to medium-low, cover the pot, and simmer until the potatoes are tender when pierced with a fork or knife, about 20 to 25 minutes. Scoop out 1 cup of the potato water and set it aside. Drain the potatoes. Divide them equally between 2 medium-size bowls. Mash each portion with a potato masher.
• Lay out 2 large pieces of wax paper or parchment paper on the counter.
• To make the Mumbai version, pile the ginger, garlic, chilies, and cilantro into a food processor. Pulse the medley into an herbaceous mince (do not puree). Scrape this into one of the bowls of potatoes. Sprinkle in the salt and turmeric and give it all a good mix. Divide the mixture into 12 equal portions, setting each portion onto one of the pieces of wax paper. Shape each into a ball, then flatten each into a disk about ½ inch thick and return it to the wax paper.
• To make the Madras version, add the cilantro, curry leaves (if using), and chilies to the second bowl of potatoes. Heat the oil in a small skillet over medium-high heat. Once the oil appears to shimmer, sprinkle in the mustard seeds. Cover the pan right away as the seeds will start to pop, not unlike popcorn. Once the seeds finish popping, 10 to 15 seconds, remove the pan from the heat. Uncover it and sprinkle in the salt and the turmeric, which will bathe the oil with its sunny disposition. Scrape this all into the potatoes and pour in the lime juice. Stir well to incorporate all these ingredients into the potatoes. Divide, shape, and flatten this mixture as you did the Mumbai version, using the other piece of wax paper as the holding area.
• To make the batter, combine the chickpea and rice flours in a medium-size bowl and sprinkle in the salt and turmeric. Pour in half of the reserved potato water and whisk it in, making sure there are no lumps. Continue drizzling and whisking as much potato water as you need to make a batter that is slightly thicker than pancake batter.
• Pour oil to a depth of 2 to 3 inches into a wok, Dutch oven, or medium-sized saucepan. Heat the oil over medium heat until a candy or deep-frying thermometer inserted into the oil (without touching the pan bottom) registers 350°F. Line a cookie sheet with several layers of paper towels, for draining the cakes of excess oil. If you want to serve all the cakes at one time, set a wire rack over another cookie sheet, place it in the center of the oven, and preheat the oven to 175°F.
• Once the oil is ready, carefully scoop out ¼ cup of the hot oil and gently whisk it into the batter. The hot fat makes the cakes crispier when fried.
• Pick up a cake with your hand (a little messy but it works well) and gently drop it into the batter. Use your hand or a fork to carefully flip it over, then lift it out. (Make sure the cake gets completely coated.) Slide it into the hot oil. Coat and add another 5 cakes to the oil. Deep-fry the cakes, flipping them over with a slotted spoon, until they are reddish brown and crispy, about 5 to 8 minutes. Transfer them with the spoon to the paper towels to drain. Repeat with the remaining cakes and batter. Serve each batch fresh from frying (can't imagine why not!); or, after draining, set them on the wire rack in the oven preheated to 175°F to keep warm.

MUSTARD POTATO CAKES RECIPE - (5/5)

Steps:

• Preheat the oven to 200 degrees F. Add the potatoes to a saucepan and cover with cold water. Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes. Drain the potatoes in a colander and allow to cool slightly. Transfer to a large bowl and mash with a potato masher until smooth. Add the Parmesan, sour cream, mustard, green onions and egg. Sprinkle with salt and pepper. Mix together until incorporated. Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper. Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick. Dredge the cakes through the panko. Add the canola oil to a high-sided skillet over medium heat. Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side. Remove from the oil to a paper towel-lined plate. Repeat with the second batch. Hold in the oven before serving.

MUSTARD POTATO CAKES

Steps:

• Preheat the oven to 200 degrees F.
• Add the potatoes to a saucepan and cover with cold water. Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes.
• Drain the potatoes in a colander and allow to cool slightly. Transfer to a large bowl and mash with a potato masher until smooth. Add the Parmesan, sour cream, mustard, green onions and egg. Sprinkle with salt and pepper. Mix together until incorporated.
• Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper. Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick. Dredge the cakes through the panko.
• Add the canola oil to a high-sided skillet over medium heat. Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side. Remove from the oil to a paper towel-lined plate. Repeat with the second batch. Hold in the oven before serving.