Ingredients
8 medium baking potatoes
1 salt
1/2 cup feta cheese, crumbled
2 eggs
3 tbsp vegetable oil
1 salsa
Directions
Boil the potatoes for 15 minutes or until well cooked; drain, when
cool enough to handle, but not cold, peel them. In a large bowl, mash
them, add salt to taste and mix thoroughly. Set aside. Using a
blender, coarsely chop the cheese. Combine the potatoes and cheese,
mixing well, using your fingers. Add eggs and continue mixing by
hand until the mixture is smooth. Taste and add salt if necessary.
Heat some of the oil in a frying pan over medium heat. Scoop out a
little bit of the potato mixture (aobut 2 tablespoons) and pat out a
small cake with your fingers, flipping it gently from hand to hand
until it is a uniform shape, about 3 inches in diameter and about 1/2
inch thick. Place the potato cake in the hot oil and saute for about
3-4 minutes. Remove from the pan and drain it on a paper towel. After
patting out each cake, dip your fingers in a bowl of water so the
next one will not stick and add some oil to the frying pan after each
batch. Stack the drained potato cakes on a platter in a warm oven
until ready to serve. (To store, wrap them in foil and refrigerate.
Reheat by placing the foil package in a moderate over for 15 - 20
minutes. They are not crisp on the outside when reheated, but still
tasty)
Serve with salsa.
Servings: 32 servings
Sandy Williams's Tortas De Papa (Potato Cake Recipe brought to you by Recipe Ideas
Categories: Cake
The History of Recipes
It is quite possible to prove the history of recipes way back into the distant past, in fact as far back as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these early recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. During Roman times 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and desserts, something we still use today. Additionally, he recounts how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens like thyme, fennel and parsley. Closer to modern times, there are some interesting books dating from the 1300s - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of meals cooked for the rich and powerful. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new spices and herbs led to an outbreak in recipe books, most of which are now in academic collections. During the succeeding few centuries, the powerful families of the West strove to offer the most exotic banquets, and as a consequence, cooks and their recipes increased in prestige. Even so, it was during the 1800s that cookery and recipe books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe books are greatly in demand mostly due to more people being able to read, more free time and a general increase in wealth. Like it or not, the introduction of TV brought us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Sandy Williams's Tortas De Papa (Potato Cake recipe.
