Blarney Cakes (Family Recipe From The Emerald Isle) - Zwt-8

• 2 idaho potatoes, peeled
• 3/4 lb ground pork
• 1/3 cup onion, coarsely chopped
• 1/3 cup parsley, loosely-packed
• 1 teaspoon ground thyme
• hot sauce (To taste, Or cayenne pepper to taste)
• salt & freshly ground black pepper (To taste)
• 2 tablespoons olive oil
• maple syrup (Opt to serve)

1. Grate the potatoes directly onto a lint-free clean kitchen towel & add salt. Over a sink or lrg bowl, close & twist the towel tightly. This should drain the liquid from the potatoes. (If you don't have a lint-free towel, sprinkle the potatoes w1 tsp salt, place in a fine-mesh sieve, weigh down & drain for 30 min over a bowl.).
2. Place the potato, pork, onion, parsley, thyme, hot sauce, salt & pepper in a food processor. Pulse to grind into a sausage mixture. If you don't have a processor, finely chop the onion & parsley. Then mix in everything else w/your hands.
3. Heat oil in a lrg non-stick skillet over med heat. When the oil is hot, form mixture into patties 3 in wide & 1/2-in thick. Set into skillet & cook 6-7 min on ea side. They should be golden brown in color when finished. Drain on a paper towel-lined plate. Serve warm w/maple syrup as desired.

potatoes, ground pork, onion, parsley, ground thyme, hot sauce, salt, olive oil, maple syrup

Taken from www.food.com/recipe/blarney-cakes-family-recipe-from-the-emerald-isle-zwt-8-482848 (may not work)