Author: nicola.andrews

Potato & Onion Cakes

Serves 4
425g potatoes
125g plain flour
1 egg
1 onion
1 tbsp fresh chives or parsley
2 tsp sunflower oil
1/2 tsp black pepper
1/2 tsp salt

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Kerry-Jane Kelly
20/05/2020
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Potato & Onion Cakes

Method
Cook the potatoes in boiling water until tender. Drain well and press through a potato masher.
Dice the onion and finely chop the chives or parsley
Mix the mashed potatoes, flour, onion, chives,/parsley, egg, salt and black pepper into a bowl and mix well.
Divide the mixture into approximately 10 balls and use your hands to shape into flat cakes.
Heat a large non -stick pan over a medium heat. Add 1 tsp sunflower oil. When the fat is hot, start to cook the cakes. Add half of the cakes to the pan and cook until golden brown, about 5 minutes on each side.
Remove with a slotted spoon and drain on kitchen towel. Repeat with the remaining cakes.
Serve hot.

ook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.