Potato Cakes

I had a few extra yukon gold potatoes laying around and the day off so decided to experiment for lunch! I had been wanting to experiment with potato cakes for awhile so this seemed like a good day to do it. I searched around the Internet and found this one from Giada! Ultimately I chose this one because it seemed like a healthier version than so many of the ones I was seeing. This one doesn't have eggs! Here's the recipe below. I really didn't make any changes to it.

Potato cakes lunch served with a mixed green salad.
2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

   Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
   Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
   Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. (I made the cakes into individual sized portions so didn't the plate to turn the cake.) Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

**I had quite the time ridding the potato of all the extra moisture. I don't have a large food processor so I grated the potatoes which wasn't too bad. Then I would place the potato in paper towels and wrap the paper towels completely around the potatoes. I changed the paper towels at 10 minute intervals at least 3 times! 

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