Pan-Seared Potato Cakes with Lemon Aioli
Crispy potato cakes seared to a golden brown and served with a creamy lemon aioli, made with lemon juice, butter, and a hint of garlic, perfect for dipping.
- Prep
- 15 min
- Cook
- 15 min
- Total Time
- 30 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Spanish
Ingredients
- 2mediumRusset potatoes, peeled and grated
- 2tbspsButter
- 1wholeLemon, juiced
- 1cloveGarlic, minced
- 2tbspsPasta, cooked and cooled
- 1/2tspSalt
- 1/4tspBlack pepper
Step-by-Step
- 1
In a large bowl, grate the peeled potatoes using a box grater or food processor. Squeeze out any excess moisture from the grated potatoes.
5m - 2
In a small bowl, whisk together the lemon juice, minced garlic, and 1 tablespoon of the butter. Set the lemon aioli aside.
5m - 3
Add the cooked pasta, salt, and black pepper to the grated potatoes and mix well to combine.
5m - 4
In a large skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Scoop heaping tablespoons of the potato mixture and flatten them into patties. Sear the potato cakes for 2-3 minutes per side, or until golden brown and crispy.
10mmedium-high heat - 5
Transfer the seared potato cakes to a paper towel-lined plate to drain any excess oil. Serve the potato cakes warm, with the lemon aioli on the side for dipping.
5m