Potato cakes
Serve these versatile savoury bites with sausages, or make them the star of the show with soured cream and a scattering of spring onions
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 650g potatoes or 600g leftover mash
- 2tbsp milk
- 15g butter
- 175g plain flour
- 4spring onions , sliced
- ¼small bunch of chives , finely chopped
- 4tbsp olive oil
Instructions
Step 1
If you’re making the mash, peel and chop the potatoes, then cooking in a large pan of boiling salted water for 15-20 mins until they can be easily pierced with a cutlery knife. Drain and leave the potatoes in a colander to steam-dry. Warm the milk and butter in the pan over a low heat, then return the potatoes to the pan and mash. Stir to combine, then leave to cool.Step 2
Stir the flour into the mash, then mix in the spring onions, chives and a good pinch each of salt and pepper. Roll walnut-sized pieces of the potato mixture into balls and flatten slightly. (You should get around 12 in total.)Step 3
Heat the oil in a large frying pan over a medium heat and fry the potato balls for 2-3 mins on each side, pushing them down into discs using a fish slice, until golden and cooked through. (You may need to do this in batches.) Serve hot as they are, or alongside sausages or another main.