Perfect for a weeknight meal, lazy weekend brunch, light lunch or midnight snack, this carby, savoury treat is everything you want from a potato.
Of course you can doctor them up as you please – some chilli and coriander for an Asian twist, feta and lemon for a Greek slant, peas and parsley for a cake reminiscent of the fishcakes of our youth – but even just plain they’re a welcome addition to the table.
Serve with plenty of lemon to squeeze over and your favourite sauce.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 kilo organic potatoes peeled and quartered
- 2 large organic eggs
- 2 tablespoons organic plain flour
- 2 large organic green onions sliced thinly
- 1 handful organic parsley minced
- 1 teaspoon organic sea salt finely ground
- 1/2 teaspoon organic pepper
- 1-2 cups organic breadcrumbs
Ingredients
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Instructions
- Place the potatoes in a large pot and just cover with salted water.
- Bring to the boil and boil until potatoes are soft.
- Drain potatoes well and place into large bowl.
- Mash the potatoes roughly and mix in one egg, the flour, the sliced green onion, parsley, salt and pepper.
- Form patties from the mixture with your hands and place on a tray or large plate in one layer.
- Refrigerate anywhere from 1 hour up to overnight, until firm enough to handle and cook without breaking.
- Beat the remaining egg in a dish, and pour the breadcrumbs into another dish.
- Dip each potato cake first into the egg to coat, and then into the breadcrumbs to coat, shaking off excess.
- Fry in a generous amount of oil over a medium heat until golden brown on both sides and warmed through.
- Drain on paper towels and sprinkle with salt. Serve.
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