Crunchy Potato Cakes

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.

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Crunchy Potato Cakes

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Course

Main Dish

Keyword

Organic, Organic Potatoes

Prep Time

15 minutes

Cook Time

20 minutes

Servings

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

Course Main Dish Keyword Organic, Organic Potatoes Prep Time 15 minutes Cook Time 20 minutes Servings 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

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Place the potatoes in a large pot and just cover with salted water.
2. Bring to the boil and boil until potatoes are soft.
3. Drain potatoes well and place into large bowl.
4. Mash the potatoes roughly and mix in one egg, the flour, the sliced green onion, parsley, salt and pepper.
5. Form patties from the mixture with your hands and place on a tray or large plate in one layer.
6. Refrigerate anywhere from 1 hour up to overnight, until firm enough to handle and cook without breaking.
7. Beat the remaining egg in a dish, and pour the breadcrumbs into another dish.
8. Dip each potato cake first into the egg to coat, and then into the breadcrumbs to coat, shaking off excess.
9. Fry in a generous amount of oil over a medium heat until golden brown on both sides and warmed through.
10. Drain on paper towels and sprinkle with salt. Serve.