30 October 2012


It has only taken me 4 full moons to give the blog some attention. It is also because I am officially "retired" and my first duty as a retiree is dusting off my cookbooks, magazines and creative side of the brain to bring you some inspiring & delicious eats.

The catalyst for my newfound inspiration, aside from the crazy full moon and having endless time, is making potato cakes. This fall purple is in and these outrageous potato cakes are super simple to make really adding some sass to the usual monday night dinner. They would make my Jewish grandmother proud, if I had a jewish grandmother.

Other worldly terms for potato cake:
Ireland: Boxty
Sweden: rårakor
Austrian, German, Polish, Yiddish: Latkes, Latkas
Ukranain, Belarusian, Russian: deruny, draniki

Full Moon Purple Potato Lat-Cakes

makes apx. 24-28 


Food Processor w/ shredding attachment
 (if you don't have one, get one!Cuisinart!)
Cutting Board
Kitchen Knife
Cheesecloth/Tea Towel or a few Paper Towels
Large Mixing Bowl
Small Bowl
Large Frying Pan
1/4 Dry Measuring Cup
1/2 Dry Measuring Cup


5-8 purple potatoes, (depending on size)
1/2 large yellow onion
4 sprigs fresh baby dill, chopped (or other herbs)
1/2 jalepeno, chopped (optional)
1/2 C Almond Flour
2 eggs
Olive Oil


1. Cut Potatoes in half (or smaller to fit into tube)
2. With shred attachment in place, turn on Processor 
3. Feed potatoes into processor to shred
4. Rinse Potatoes in Cold Water
5. Drain water
6. Make a pouch in Cheesecloth/Towel and scoop in potatoes 
7. Squeeze out all excess water (no one likes a soggy cake)
8. Scoop into large mixing bowl
9. Wipe out Processor and repeat steps 2-8 with onion
10. Throw in chopped Dill, Salt & Pepper to taste
11. Mix in 1/2 C Almond flour
12. Beat 2 eggs in small bowl and mix into potatoes
13. Get the Frying Pan Hot Hot Hot
14. Pour in Olive oil just enough to coat pan
15. Using 1/4 measuring cup, pack in potato mix 2/3 to top
16. Flip mix into frying pan and press firmly with bottom of measuring cup, forming a cake
17. Flip after a few minutes and cook other side until crispy & golden
18. Serve with Dijon Mustard or other desired dip

Keep the frying pan hot. This will cook the potatoes until crispy and to keep from falling apart.

I served these yummy cakes with a roasted chicken and mixed greens. DELISH