9 September 2021

Potato cakes

Name: Potato cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 potato; a bunch of parsley; 1 egg; 1tsp Mustard; lemon; 3tbsp Breadcrumbs; vegetable oil; 50g Shallot; 6tbsp red wine vinegar; 1tbsp olive oil

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).