These have been on my list for a long time and it was so worth the
wait. In famine food you find nearly everything has potatoes in it,
and potato cakes are pretty common, but I definitely prefer the
baked version. I really forgot how wonderful these were.
You can serve them with practically anything and are a great swap
for your average biscuits. In fact, I believe I'll serve these this
year at Thanksgiving instead of dinner rolls.
These guys are light and fuffy and just a little bit flakey.
The potato makes them airy and soft. Normally these are made with
chives, but I use green onion to add more flavour.
Only three days til St. Patrick's Day!! Aren't you excited!?
Me Baked Potato Cakes
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/4-1/2 tsp salt
1/4 cup earthbalance
1 cup soymilk, soured with a tsp of vinegar or lemon juice
1 green onion, minced
1 cup (still hot) Fresh mashed potato
While your potatoes are boiling and your soymilk is souring...
Mix the dry ingredients in a large bowl, cutting in the earth-
balance to form little pea sized balls (as you would with biscuits
or pie crust). Add the wet ingredients (potato included), then
the onion, just until mixed. Don't over mix it or it will become
tough.
Turn out on to a floured surface and fold it a couple times,
just to add some layers. Pat out into about 3/4 inch thickness.
Cut into squares and place on a lightly oiled baking pan.
Bake for about 20 minutes at 425, until the look golden around
the edges. I dare you to not eat these all straight out of the
oven.
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