Deliciously fluffy, chewy patties of potato, fried in butter for a crispy finish.
Potato Cakes were one of my favourite snacks when I was younger, especially when they were covered in baked beans and cheese.
I have always wanted to make them, but never actually got round to it. This weekend I was trying to think of something savoury to bake, and my boyfriend requested that I tried to make potato cakes like his grandma used to make them, so I had to give it a go!
I had a look online and saw that the recipe was really very simple, just mashed potato, egg, butter and flour!
I made half of my potato cakes plain, and the for the other half I added some grated cheddar cheese and chives, for a bit of extra flavour.
These potato cakes taste really good, and they are great as a snack or as part of a meal. Next time I’m making mash potato, I will definitely make extra so that I can do a batch of potato cakes!
Variations: you could mix in whatever you want to the potato cake mix. I think some little chunks of bacon would be great, or some onions.
Ingredients: Makes 25 Small Potato Cakes
- 1kg mashed potato (mashed with milk and butter)
- 1 egg
- 25g butter, melted
- 150g plain flour plus extra for kneading
- 2 tbsp grated cheddar cheese (optional)
- handful of chopped chives (optional)
In a large bowl combine the mashed potato with the melted butter, egg and four (and the cheddar and chives if using) and mix thoroughly.
Turn out onto a floured work surface and knead for a few minutes until it forms a doughy like consistency – add more flour if it is required.
Roll out the dough to about 1.5cm thickness, and use a cookie cutter to cut out individual potato cakes.
Fry the potato cakes in butter, over a medium heat for about 3 minutes either side, until golden brown and crispy. Leave to cool on a wire rack.
Serve warm with a good covering of butter.