Ingredients
1 1/2 pounds yellow or white potatoes (4 to 5 large)
1/4 medium yellow onion (about 2 ounces)
2 to 3 sprigs fresh parsley
3 tablespoons unsalted butter
1 teaspoon caraway seeds
3/4 teaspoon kosher salt, plus more for the potatoes
1/4 teaspoon freshly ground black pepper
1/3 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, divided
Directions
1
Place 1 1/2 pounds yellow or white potatoes in a large saucepan and season heavily with kosher salt. Bring to a boil over medium-high heat, then reduce the heat to maintain a lively simmer and cook until the potatoes are knife tender, about 25 minutes.
2
Meanwhile, finely chop 1/2 medium yellow onion (about 1/3 cup). Pick and finely chop the leaves from 2 to 3 fresh parsley sprigs until you have 1 tablespoon. Melt 3 tablespoons of the unsalted butter in a small frying pan over medium heat. Add the onion and cook until softened but not browned, about 2 minutes. Remove the pan from the heat.
3
When the potatoes are ready, drain. Peel while still hot. Pass the potatoes through a ricer or a food mill into a large bowl, or place in the bowl and mash with a potato masher until smooth. Add the parsley, onion, 1 teaspoon caraway seeds, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Add 1/3 cup plus 1 tablespoon all-purpose flour and stir until combined.
4
Knead the mixture in the bowl a little until smooth. Transfer to a work surface and roll out with a rolling pin until about 1/2-inch thick. Using a 3-inch round cutter, cut out as many rounds as possible. Gather the scraps together and re-roll and cut more rounds until you have 12 total. Place on a baking sheet and refrigerate for 10 to 15 minutes to firm up.
5
Melt 1/2 tablespoon unsalted butter in a large nonstick frying pan over medium-high heat. Add 4 of the cakes and fry until golden-brown, 2 to 3 minutes per side. Transfer to a plate and repeat frying the remaining cakes in 2 more batches, adding 1/2 tablespoon unsalted butter to the pan before each batch.