Potato Cakes are a strange idea that works so well. They can be served with so many other ingredients such as smoked salmon and soft boiled eggs. Also Bacon and poached eggs are a close run second; but the list goes on and on. You can always use left over mashed potatoes as I do. You can of course just add sour cream for a refreshing light snack. I have started serving these at brunch for the children and they are loving them. Serve with crispy bacon for a happy family. If you are going to serve with a sauce or runny eggs, they are best fried until crispy.
Potato Cakes
Simple use of left over mashed potato. These are so adaptable and can be served with so many accompaniments.
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Servings: 2 people
Calories: 176kcal
Ingredients
- 330 g Maris Piper peeled
- 1 knob butter
- 2 large scallions finely sliced
- 1 tbsp Plain Flour heaped
- 1 bunch chives finely chopped
- sea salt
- ground black pepper
Instructions
- Boil the potatoes in salted water until tender.
- Drain well and grate on the coarse side of a cheese grater into a mixing bowl.
- Add the spring onions, seasoning, flour and half the butter and mix very well.
- Divide into 4 equal portions and pat into flat discs. Chill in the fridge overnight.
- Heat a frying pan over a moderate heat and add the rest of the butter.
- Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.
- Sprinkle over the chives. Season well.
- Add drop of Hollandaise Sauce - May sound weird but it works.
Nutrition
Calories: 176kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 772mg | Fiber: 3g | Sugar: 2g