Many of you Aussies living abroad have struggled with not being able to find or make some of the beloved foods we grew up with…well, all I have to say is, “I hear you”. One of those items I used to love as a kid was potato cakes, also known as potato scallops in other parts of Australia. I am on a quest to figure out how to make these delicious accompaniments which are usually wrapped in paper with flaky fried fish and dim sims. In part 1 of my potato cake adventure, I figured out a way to get the perfect round discs of potato, but the texture was not right. This time, I blanched whole, peeled waxy potatoes like red bliss for a few minutes until they were tender. I let them cool, sliced them and then layered them into the round molds and then pressed them. This created the “layering” that I remembered in the potato cakes when you would break them apart, and you can see it in the picture above…so I am definitely on the right track. Next time, I will use the same type of waxy potato and undercook them a little, and then follow the same process of molding and stamping. The batter seems to be quite good, so I am not going to change that. So, stay tuned for part 3…I think we are getting ever closer to a recipe that we can all use at home to replicate these delectable treats!
Leave a Reply