Potato cakes with asparagus
I usually make cakes with either flour or raw vegetables. My favourite raw vegetables I like making cakes from are potatoes, carrots, zucchini, cauliflower and corn. This time, I made slightly different cakes – these ones are based on boiled potatoes with raw green asparagus, flour and Parmesan cheese added to them. The cakes turned out fluffy, aromatic and very tasty.
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Ingredients for potato and asparagus cakes.
- 400 g cooked potatoes
- 100 ml milk
- 2 eggs
- 200 g green asparagus
- 1 and 1/3 flat teaspoon of salt
- 1 clove of garlic
- 3 tablespoons of grated Parmezan cheese
- 150 g all-purpose flour
- additionally: small amount of oil
How to make potato cakes with asparagus.
Place the cooked, still slightly warm potatoes in a tall dish. Add the milk, eggs, salt, mashed garlic and Parmesan cheese, then blend to a uniform mass. Afterwards, add the sifted flour and the asparagus cut into small pieces. Mix.
Lightly brush a non-sticky pan with oil and warm it up. When well heated, reduce the heat to medium. By using a spoon, form small cakes directly on the frying pan. Fry the cakes on both sides until golden brown.
Good to know when making potato cakes with asparagus.
When you bend the asparagus, it should break with one part being the softer one and the other stringy. To prepare the cake use only the soft part of the asparagus.
I usually fry the cakes in a non-sticky pan, which I cover lightly with oil each time before putting on a new portion of cake batter.
Do you like cakes made from vegetables? If so, try our recipe for Potato and sauerkraut cakes.
