Balmoral chicken
Make a traditional Scottish dish, named after Balmoral Castle in Aberdeenshire. Enjoy with our recipes for potato cakes, whisky sauce and pan-roasted kale
Parsley potato cakes
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr cooling
- Easy
- Serves 4
Skip to ingredients
- 600g Maris Piper potatoescut into 2cm cubes
- 2 tbsp (about 30g) butterplus extra to serve (optional)
- 35g finely chopped parsley
Nutrition: Per serving
- kcal165
- fat6g
- saturates4g
- carbs23g
- sugars1g
- fibre3g
- protein3g
- salt0.1g
Method
step 1
Cook the potatoes in a large pan of boiling salted water until just tender, about 6-8 mins. Drain and leave to cool in the colander. Tip back into the pan with the butter and parsley, and mash until everything is combined, then season well. Leave to cool completely, about 30-45 mins.
step 2
Once cool, form the potato cakes by taking a small handful of the mixture at a time and making them into puck-sized patties, weighing about 50-60g each. Put them on a tray and chill for at least 30 mins to firm up. Will keep chilled for up to 24 hrs.
step 3
Heat a non-stick pan and fry the potato cakes (no need to use any oil) until they have formed a lovely bronze crust on each side. This should take 2-4 mins on each side, depending on how crispy you like them. Be careful not to overload the pan so you can easily flip them.
step 4
Serve piping hot (you can keep them warm in a low oven if you are prepping other elements of the dish in the meantime) and with a bit of extra butter on top, if you like.
