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Potato Pancakes, and More

Root vegetables and legumes make delicious savory cakes

Fine Cooking Issue 09
Photos: Dana Harris & Ellen Silverman
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Leftovers like cooked beans, lentils, and baked or boiled potatoes can easily be turned into cakes for a delicious side dish or light supper. The key lies in the seasoning. Saute a few aromatics and add chopped bacon or toasted pine nuts for a distinctive flair. Some vegetables do better grated first, and others mashed; the article explains which process is better for which ingredient. The size of the patties matters, and the amount of oil, as well, for optimal results. Recipes include Potato Cakes, Italian White-Bean Cakes, and Sweet Potato Cakes, and the article lists a few condiments for embellishment.


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