Gooey Potato Cakes with Baked Crispy Potato Skin

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(OMG is it me or does the top look a bit like an anchovy? It even has the eyes and tails!)

These potato cakes are gooey on the inside, and crispy on the outside, and totally made up on the spot, because I had nothing else in the fridge, almost! I would have done a mashed potato thing rather than gooey cakes, but I still need to go and buy a potato masher.

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It’s been a while since I had the idea of cooking potato skins, just because the few times I did have baked potatoes, the skin had been my favourite part. I thought, hmm if I were to make a recipe with peeled potatoes, I can so totally make a new recipe with the skins.

So this one is like, two recipes in one post!

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The potato skin kind of reminds me of fries. It’s crispy and REALLY delicious. I bet after this, you’d want to go peel a hundred potatoes just to get your hands on some more skin, haha! I’m also guessing you can do this for sweet potato skins.

Though I do stress the need to wash it very well with fruit and veggie wash (a natural kind of soap just for removing pesticides) or buy organic.

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If you’re not a fan of potatoes being too gooey in the middle, instead of blending the potatoes, you can mash it with a masher or process it through a food mill. This way, the potato will be a lot thicker (like mashed potatoes).

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(Oh dear, the anchovy is back!)

Gooey Potato Cakes with Baked Crispy Potato Skin

Potato Cakes
2 russet potatoes
1/4 cup cashew, pre-soaked
1/4 cup arrowroot
1 clove garlic
2 tablespoons coconut milk
2 tablespoons golden flaxseed meal
2 tablespoons extra light olive oil
2 tablespoons tapioca starch
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon Himalayan/sea salt
1/8 teaspoon nutmeg
A few sprinkles ground pepper

Potato Skins
Peeled skin of 2 russet potatoes (DO NOT use if there’s any traces of green or sprouts, as it contain toxins.)
1 tablespoon extra light olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
A few sprinkles Himalayan/sea salt
1 tablespoon finely chopped scallion

Preheat oven to 350°F (176°C).

Be sure to soak the cashew in warm water for about an hour.

To make the potato cakes: Peel the potato first. Reserve the skin (important), and chop the potatoes in chunks and put them in a medium-small saucepan, filled with water that covers all the potatoes.

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Bring it to a boil on high for about 10 minutes, then reduce the heat to medium (4) and simmer for another 15 minutes until the potatoes have softened.

Drain all the water and put the potatoes in a high speed blender. Peel and chop the garlic in small pieces and toss it in the blender, along with the cashew, arrowroot, coconut milk, golden flaxseed meal, olive oil, tapioca starch, onion powder, garlic powder, salt, nutmeg and pepper.

Blend until everything is completely smooth.

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Spoon the potato mixture into 6 muffin trays and bake them in the oven for about 45-50 minutes until the top is golden brown. Let it cool and get them out of the pans.

To make the Potato Skin: Wash the peeled skin from earlier and dry it off with some paper towels. Coat the skin with olive oil, onion powder, garlic powder and salt. Bake in the oven for about 10 minutes, then take the tray out and stir it around with a spoon.

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Finely chop up some scallions to make about a tablespoon. After the potato skins have been baking for another 3 minutes (total 13 minutes), throw the scallions in, stir it around and bake for a final 3-5 minutes. Serve right away!

To assemble: Lay the potato skin on the bottom and cake on top of it.

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Gooey Potato Cakes with Baked Crispy Potato Skin
Serves: 4
 

Ingredients
Potato Cakes
  • 2 russet potatoes
  • ¼ cup cashew, pre-soaked
  • ¼ cup arrowroot
  • 1 clove garlic
  • 2 tablespoons coconut milk
  • 2 tablespoons golden flaxseed meal
  • 2 tablespoons extra light olive oil
  • 2 tablespoons tapioca starch
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon Himalayan/sea salt
  • ⅛ teaspoon nutmeg
  • A few sprinkles ground pepper
Potato Skins
  • Peeled skin of 2 russet potatoes (DO NOT use if there’s any traces of green or sprouts, as it contain toxins.)
  • 1 tablespoon extra light olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • A few sprinkles Himalayan/sea salt
  • 1 tablespoon finely chopped scallion

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Be sure to soak the cashew in warm water for about an hour.
  3. To make the potato cakes: Peel the potato first. Reserve the skin (important), and chop the potatoes in chunks and put them in a medium-small saucepan, filled with water that covers all the potatoes.
  4. Bring it to a boil on high for about 10 minutes, then reduce the heat to medium (4) and simmer for another 15 minutes until the potatoes have softened.
  5. Drain all the water and put the potatoes in a high speed blender. Peel and chop the garlic in small pieces and toss it in the blender, along with the cashew, arrowroot, coconut milk, golden flaxseed meal, olive oil, tapioca starch, onion powder, garlic powder, salt, nutmeg and pepper.
  6. Blend until everything is completely smooth.
  7. Spoon the potato mixture into 6 muffin trays and bake them in the oven for about 45-50 minutes until the top is golden brown. Let it cool and get them out of the pans.
  8. To make the Potato Skin: Wash the peeled skin from earlier and dry it off with some paper towels. Coat the skin with olive oil, onion powder, garlic powder and salt. Bake in the oven for about 10 minutes, then take the tray out and stir it around with a spoon.
  9. Finely chop up some scallions to make about a tablespoon. After the potato skins have been baking for another 3 minutes (total 13 minutes), throw the scallions in, stir it around and bake for a final 3-5 minutes. Serve right away!
  10. To assemble: Lay the potato skin on the bottom and cake on top of it.

 

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