Potato cakes are round, rather thin, golden brown. They have the pleasant flavour of fried potatoes with a distinct onion accent. They can be lightly cooked and remain springy, or well-done and crispy. The cakes are made from potatoes, wheat flour, eggs, onions, pepper and salt, and fried on oil or lard. For years potato cakes have been considered to be a fast-day dish and served on Fridays. In the book entitled ”Silesian villages in 1840”, containing ethnographic research and materials concerning life in rural Silesia collected by Eugenia Kucharska, Adolf Nasz and Stanis?aw Rospond, on page 133 in chapter Analysis of ethnographic realia on can read the following words: impoverished families quite often ate also cakes from cooked potatoes which were fried over open fire.