Name: Crisp-Crumbed Potato Cakes
Yield: Serves Four
Cuisine: Polish
Ingredients: 1 egg, beaten; 45 ml/3 tbsp sour cream; 450 g/1 lb potatoes, peeled and cut into large chunks; 25 g/1 oz/2 tbsp butter; 1 small onion, chopped; 2 egg yolks; 25 g/1 oz/½ cup fresh white breadcrumbs; 25 g/1 oz/¼ cup plain (all-purpose) flour

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Potatoes were introduced to Poland during the Reign of Jan Sobieski, in the 17th century. It is unlikely that a single day has gone by since in which Polish Jews have not eaten potatoes. In fact, a Yiddish Folk song from Eastern Europe has the chorus “Monday potato, Tuesday potato, Wednesday, Thursday and Friday potato. Shabbat, for a change, a little more potato...potato, potato, potato...”