POTATO CAKES

The potato cake has persisted through history thanks to its rudimentary and archaic aesthetic and delicious fried-potato taste. Throw one of these bad boys in with an order of minimum chips and you’ve got a maximum good time coming your way. Ideal with vinegar for some reason, the potato cake is one of the few forms of potato that isn’t improved by sauce. Ketchup on one of these crispy yet tender discs is sacrilege, and anyone who disagrees should be considered a barbarian. The thing that has kept the potato cake in circulation all these years, though, is the fact that it is a fried potato thing. That’s it. Nothin’ fancy: minimal knife work; some batter; incredibly old frying oil. The potato cake (or scallop, as some call it) walked so that hash browns could run – something all children should be taught in schools.