The best delicious Grilled Potato Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Grilled Potato Cakes recipe today!
Hello my friends, this Grilled Potato Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Grilled Potato Cakes is amazingly delicious, and addictive, everyone will be asking for more Grilled Potato Cakes.
What Makes This Grilled Potato Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Grilled Potato Cakes.
Ready to make this Grilled Potato Cakes Recipe? Let’s do it!
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2 ga WATER; BOILING
1 1/2 c BUTTER PRINT SURE
12 EGGS SHELL
2 1/2 c MILK; DRY NON-FAT L HEAT
3 1/4 qt POTATO INST GRA #10
1 lb FLOUR GEN PURPOSE 10LB
2 tb SALT TABLE 5LB
1. BLEND POTATOES AND MILK TOGETHER. SET ASIDE FOR USE IN STEP 3.
2. BLEND WATER, BUTTER OR MARGARINE, SALT AND PEPPER IN MIXER BOWL.
3. AT LOW SPEED, USING WIRE WHIP, RAPIDLY ADD POTATO AND MILK MIXTURE
TO LIQUID; MIX 1/2 MINUTE. STOP MIXER; SCRAPE DOWN SIDES AND BOTTOM
OF BOWL.
4. WHIP AT HIGH SPEED 1 MINUTE. AT LOW SPEED, BLEND SLIGHTLY BEATEN
WHOLE EGGS INTO POTATOES 1 MINUTE. WHIP AT MEDIUM SPEED 1/2 MINUTE.
DO NOT OVERWHIP. CHILL MIXTURE. SHAPE INTO 4 OZ CAKES USING 1-NO.
8 SCOOP. DREDGE CAKES IN 1 LB (1QT) SIFTED GENERAL PURPOSE FLOUR.
GRILL ON WELL-GREASED 375 F. GRIDDLE ABOUT 3 1/2 TO 4 MINUTES PER
SIDE OR UNTIL GOLDEN BROWN.
NOTE: 1. IN STEP 3, CONSISTENCY MAY BE CONTROLLED BY RESERVING
2 QT HOT LIQUID BEFORE ADDING POTATO MIXTURE. ADD LIQUID IN STEP 4,
DURING WHIPPING, UNTIL PROPER CONSISTENCY IS OBTAINED.
NOTE: 2. IF POTATOES BECOME DRY WHILE STANDING ON STEAM TABLE, ADD
HOT MILK OR HOT WATER; MIX WELL.
NOTE: 3. OVERWHIPPING, IN STEP 4 OF BASIC RECIPE AND VARIATIONS 1
AND 3, WILL RESULT IN AN EXCESSIVE OVER YIELD.
Recipe Number: Q05702
SERVING SIZE: 1 CAKE
From the Army
Yields
100 Servings
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