Perfect potato cakes
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
Place the mash, egg, flour, bits and bobs, leftovers, cheese, mustard and the juice and zest from half a lemon, salt and pepper in a mixing bowl.
Combine with your hands or a wooden spoon. Mould into four large tennis ball size balls or 8 smaller balls.
Place a frying pan on a hot heat and add 2 tablespoons of oil for frying. Place the balls, spread out, on the pan and press down into a disc shape.
Turn the heat down to medium; continue to fry for 4-5 minutes and then turn to the other side!
For the sauce: mix the juice and zest of half a lemon with the mayonnaise and a crushed garlic clove. Serve with the potato cakes and some fresh leaves on the side.
Ingredients
- 300g leftover mash or baby potatoes
1 egg
50g flour
100g bits and bobs in fridge: scallions, carrot, herbs or frozen peas, sweet corn
100g leftover chicken, smoked salmon, ham slices or even tinned tuna
50g leftover cheeses, grated
1 tsp mustard
1 lemon
Salt and pepper
Oil for frying
2 tbsp of mayonnaise (or even crème fraiche, sour cream, yoghurt)
1 garlic clove
Method
Place the mash, egg, flour, bits and bobs, leftovers, cheese, mustard and the juice and zest from half a lemon, salt and pepper in a mixing bowl.
Combine with your hands or a wooden spoon. Mould into four large tennis ball size balls or 8 smaller balls.
Place a frying pan on a hot heat and add 2 tablespoons of oil for frying. Place the balls, spread out, on the pan and press down into a disc shape.
Turn the heat down to medium; continue to fry for 4-5 minutes and then turn to the other side!
For the sauce: mix the juice and zest of half a lemon with the mayonnaise and a crushed garlic clove. Serve with the potato cakes and some fresh leaves on the side.
