Potato Cakes

By June 6, 2016
  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 40m
  • Serves: 4 people

Ingredients

  • 600 g Kerr’s Pink/Roosters, peeled and cut into chunks.
  • Salt and freshly ground black pepper
  • Bunch of parsley
  • spring onions
  • 50 g sweetcorn
  • 100 g bacon or ham pieces
  • 1 onion, finely chopped
  • 100 g low fat butter, Optional Flavouring
  • 100 g plain flour
  • Sunflower oil for frying

Instructions

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6
  2. Cook the potatoes in boiling salted water until tender. Drain well and mash with half the butter, parsley and flour. Season with salt and pepper.
  3. Sweat the onion in the remaining butter for 3 mins without colouring and add to the potato mix.
  4. Divide into 8 balls and pat into rounds 1cm (½ inch) thick.
  5. Lightly flour and pan-fry in oil until golden brown on both sides.
  6. It’s also best to finish them in the preheated oven for 2-3 mins.
  7. Suggested above are a few optional flavours to add.