We’ve been selling our potato cakes like er, hot cakes in the cafe. So, I decided to experiment with some ingredients and see what came up. The result – a very tasty, crunchy on the outside and gooey on the inside potato and cheese cake.
TIP Serve these with the brie and chive cream sauce (on the previous blog)
4 large Maris Piper potatoes
4 spring onions
handful of flat leaf parsley leaves, chopped
2 egg yolks
100gr grated Mozzarella
50gr mature cheddar
breadcrumbs to coat
oil for frying
Cook the potatoes in salted boiling water till tender and leave to cool. Lightly crush them with a masher. Place all the other ingredients in a bowl (bar the oil) and mix with the lightly crushed potatoes. Shape the cakes with moistened hands and place in the fridge for half an hour.
Heat 6 tbs oil in a frying pan and cook the cakes for about a minute on each side or until golden brown. Place the cakes on some kitchen towel to absorb and excess oil. Voila.