Servings: 6 as an appetizer or side dish
2 cups (500g) of potatoes (like King Edwards, Idaho or similar)
1 Egg Yolk
1/2 cup (100g) of shelled pistachios
5 stalks (200g) of spring onions (green onions), finely chopped
A large handful of flat leaf parsley leaves (no stalks), finely chopped
Ground white pepper and salt to taste
1/4 cup of vegetable oil
1 tbsp olive oil
1/2 cup (50g) plain white flour
1. Peel and cook of potatoes in a large pot of boiling salted water until tender. Potatoes are ready when a fork can be prodded into the potatoes with ease - to speed process cut into even sized pieces before boiling. Drain the potatoes and set aside to cool. Place
2. In a small frying pan over a medium heat add 1 tablespoon of olive oil, add the pistachios and sauté for 1-2 minutes until well toasted.
3. Mash the cooled potatoes and then transfer to a large mixing bowl. Coarsely chop your flat leaf parsley and toasted pistachios until the nuts are small pieces and mixed well with the parsley. Add this mixture to the potatoes with the spring onions and egg yolk. Mix well, kneading the mixture with your hands, and season with white pepper and salt to taste.
4. Take a piece of the potato mixture just larger than a golf ball and roll into individual balls and place on a tray. Dust your counter top with flour and taking one potato ball at a time, pat onto the flour to flatten the cake using the blade of a knife to round the edges by tapping as you press and flip over and repeat. Cakes should be about .75 of an inch/1.5 cm thick. Repeat until the mixture is finished.
5. Place a large frying pan on medium heat and add your vegetable oil. Carefully place your potato cakes in the hot oil, making sure that they are not too close to each other and fry until golden brown on the underside - roughly 5 minutes. Check by lifting with a spatula, when ready flip over and fry the other side. Serve immediately or leave to reheat.
6. If preparing in advance, store at room temperature and reheat in a 350F oven for 15 minutes prior to serving.