Light Potato Cakes with Herbs (Placki Style)
Why this recipe works
- Crisp edges: Salting and squeezing the grated potato removes excess moisture, helping the cakes fry rather than steam.
- Simple binding: Egg and a little flour hold the potato together without making the cakes heavy.
- Easy to adapt: Parsley and spring onion add freshness, while dill or buckwheat flour can shift the flavour towards a more traditional or nuttier style.
Get the most out of this recipe
Texture tips
- Remove as much moisture as possible: After salting, squeeze the grated potato firmly in a clean tea towel. A drier mixture gives a lighter cake with a better crust.
- Flatten evenly: Keep the cakes about 1 cm thick so the centres cook through while the outside turns deep golden.
- Re-crisp before serving: If made ahead, reheat in a lightly oiled pan or in a 200°C (390°F) oven until hot and crisp.
Common mistakes
- Do not crowd the pan: Fry in batches with space between the cakes so moisture can escape and the edges can brown properly.
- Watch the heat: Medium-high heat gives a crisp exterior without leaving the middle raw. If the cakes brown too fast, lower the heat slightly.
- Avoid a watery batter: The mixture should look moist and cohesive, not loose. If liquid pools in the bowl, squeeze the potato again before frying.
Make-ahead tips
- Best cooked soon after mixing: Grated potato can darken and release more liquid as it sits, so fry the cakes soon after the batter is mixed.
- Freeze after frying: Cool the cooked cakes completely, freeze between sheets, then reheat from frozen in the oven until piping hot and crisp.
- Reheat for crispness: A frying pan gives the best texture when reheating from the fridge; the oven is more practical for larger batches.
Ingredient notes
- Choose starchy potatoes: Russet potatoes work well because their starch helps the cakes hold together and brown cleanly.
- Use fresh herbs: Fresh parsley or dill gives a brighter flavour than dried herbs, which can taste muted in a quick-fried potato mixture.
- Flour changes texture: Plain flour gives a soft, familiar bind; buckwheat flour adds a nuttier flavour and slightly crisper edge.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes, then coarsely grate them into a colander set over the sink or a bowl. Sprinkle with the fine sea salt, toss, and leave for 10 minutes to draw out moisture.
- Meanwhile, thinly slice the spring onion and finely chop the fresh parsley. Tip the grated potato into a clean tea towel and squeeze firmly to remove as much liquid as you can, then put the potato into a mixing bowl.
- Add the spring onion, parsley, eggs, plain flour and black pepper to the bowl. Mix well until the batter holds together; it should look moist but not watery.
- Heat 2 tbsp of the sunflower oil in a large frying pan over medium-high heat. Spoon in heaped tablespoons of the mixture and flatten into cakes about 1 cm thick; cook for 3 to 4 minutes until deep golden underneath.
- Flip and cook for 3 to 4 minutes more until crisp and cooked through. Repeat with the remaining mixture, adding more sunflower oil as needed so the pan is lightly coated each time.
Recipe notes
Tips
- Squeezing the grated potato very dry is the key to light, crisp cakes and stops them steaming in the pan.
- Keep the cooked cakes warm on a baking tray in a 120°C (250°F) oven while you fry the remaining batches.
- If serving to anyone vulnerable, make sure the cakes are cooked through and piping hot in the centre.
Substitutions
- Replace Fresh parsley with Fresh dill for a more traditional, aromatic finish.
- Replace Plain flour with Buckwheat flour for a nuttier flavour and a slightly crisper edge.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat on a lightly oiled frying pan over medium heat for 2 to 3 minutes per side, or in a 200°C (390°F) oven for 8 to 10 minutes until piping hot; freeze between sheets and reheat from frozen in the oven until hot and crisp.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (30min active)
- Difficulty: Easy
- Cuisine: Polish
-
Allergens:
Eggs Gluten Wheat
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