Here’s a delicious recipe for Tater Cakes with Whole Roasted Garlic—crispy, golden, and full of rich garlic flavor.
Ingredients (Serves 4)
- 4–5 medium potatoes, peeled and grated
- 1 whole garlic bulb
- 2–3 tbsp olive oil (for roasting garlic)
- 1 small onion, finely chopped (optional)
- 1 egg
- 3–4 tbsp flour
- Salt and pepper to taste
- 2–3 tbsp butter or oil (for frying)
- Fresh herbs for garnish (parsley or chives)
Instructions
1. Roast the garlic
- Preheat oven to 200°C (400°F).
- Slice the top off the garlic bulb to expose cloves.
- Drizzle with olive oil and wrap in foil.
- Roast for 30–40 minutes, until soft and golden.
- Let cool, then squeeze roasted garlic cloves out of the skins.
2. Prepare the tater cake mix
- Grate potatoes and squeeze out excess moisture using a kitchen towel.
- In a bowl, combine grated potatoes, roasted garlic (mashed), onion (if using), egg, flour, salt, and pepper.
- Mix until well combined—should hold together but not too wet.
3. Form and fry
- Heat butter or oil in a skillet over medium heat.
- Form potato mixture into small patties.
- Fry 3–4 minutes per side, until golden and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
4. Serve
- Garnish with fresh herbs.
- Serve with sour cream, ketchup, or a yogurt-based dip.
Tips
- For extra crispiness, press the patties firmly before frying.
- You can add shredded cheese or bacon bits to the mixture.
- Tater cakes can also be baked at 200°C (400°F) for 25–30 minutes, flipping halfway, for a lighter version.
If you want, I can also give a mini tater cake version perfect for appetizers or brunch bites.