Potato cakes
Try these little herby potato cakes with a simple shallot and red wine vinegar sauce. Easy and delicious, this is a fun recipe to get the kids involved with. And they freeze so well!
Substitute:
- No parsley? Use any fresh herbs - dill and mint would be delicious!
- No egg? Swap the egg for flaxseed.
- No lemon? Try with lime juice and zest instead.
- No shallot? Use a small onion.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
4 Potatoes
a bunch of parsley (1/3)
1 egg
1 tsp Mustard
lemon (Juice and zest of ½ lemon )
3 tbsp Breadcrumbs
Vegetable oil
For the sauce:
50 g Shallots (finely chopped) / onion
6 tbsp red wine vinegar
1 tbsp olive oil
Recipe:
- Scrub clean the potatoes and rinse under cold water.
- Chop with the skin on, and put in a saucepan.
- Cover with water, add a good pinch of salt and bring to the boil. Cover and simmer for 10-15 minutes, or until tender. Drain and mash.
- In a large bowl, mix mashed potatoes, breadcrumbs, parsley, egg, mustard, lemon juice, lemon zest, and spring onions. Mix well to combine and season with salt and pepper.
- Shape into small patties. Put the patties on a plat and freeze for 10 minutes to help them keep their shape when cooking. Top tip: Potato mix a little sticky? Wet your fingers with water to make it easier to shape them.
- In the meantime, mix the red wine vinegar, olive oil and shallot in a small bowl. Set aside.
- Heat a glug of vegetable oil in a large frying pan over medium heat. When the oil is hot, fry the potato cakes on each side for about 4 minutes, or until golden brown.
- Serve warm with the shallot sauce.
How to store
Store the potato cakes in the fridge for up to 3 days. You can freeze them (uncooked or cooked) for up to 3 months.
Leftovers
Place leftover potato cakes on a large baking tray, sprinkle with cheese and bake at 180C/160 fan/gas mark 4, for 10-15 minutes, or until the cheese has melted. Serve with a green salad. The potato cakes are also delicious served with a dollop of creme fraîche (or vegan creme fraîche).
