Potato cakes
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes about 12
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- 650g potatoesor 600g leftover mash
- 2 tbsp milk
- 15g butter
- 175g plain flour
- 4 spring onionssliced
- ¼ small bunch of chivesfinely chopped
- 4 tbsp olive oil
Nutrition: Per serving
- kcal141
- fat6g
- saturates2g
- carbs19g
- sugars1g
- fibre1g
- protein2g
- salt0.05g
Method
step 1
If you’re making the mash, peel and chop the potatoes, then cooking in a large pan of boiling salted water for 15-20 mins until they can be easily pierced with a cutlery knife. Drain and leave the potatoes in a colander to steam-dry. Warm the milk and butter in the pan over a low heat, then return the potatoes to the pan and mash. Stir to combine, then leave to cool.
step 2
Stir the flour into the mash, then mix in the spring onions, chives and a good pinch each of salt and pepper. Roll walnut-sized pieces of the potato mixture into balls and flatten slightly. (You should get around 12 in total.)
step 3
Heat the oil in a large frying pan over a medium heat and fry the potato balls for 2-3 mins on each side, pushing them down into discs using a fish slice, until golden and cooked through. (You may need to do this in batches.) Serve hot as they are, or alongside sausages or another main.
