FULL MOON PURPLE POTATO LAT-CAKES

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 

[THE TOOLS]

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

(Heart)

[THE GOODS]

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

salt/pepper

[THE KNOW HOW]

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

[TIPS]

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