Ingredients Jump to Instructions ↓

  1. 1.4kg cubed (2 1/2cm) gold-fleshed potatoes

  2. 320g panko (Japanese breadcrumbs)

  3. 1 large egg, lightly beaten

  4. 50g grated Cheddar cheese

  5. 50g cooked and crumbled bacon

  6. 75g chopped spring onion

  7. 60g butter

  8. 60ml sour cream

  9. 1 clove garlic, minced

  10. 1 tsp salt

  11. 1/2; tsp ground black pepper

  12. 3 tbsp extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Mashed potato cake 1) Place the potatoes in a large Dutch oven or casserole with a tightly fitting lid, and add water to cover. Bring to the boil over a medium-high heat; reduce the heat and simmer for 10 to 12 minutes, or until tender. Drain well and mash.

  2. In a large bowl, combine the potatoes, 180g of the panko, the egg, cheese, bacon, onion, butter, sour cream, garlic, salt and pepper. Form the potato mixture into 7.5cm patties. Dredge in the remaining panko.

  3. In a large frying pan, heat the oil over a medium-high heat. Add the potato cakes and cook for 3 to 4 minutes on each side, or until brown and crisp. Serve immediately.


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