Sunday roast potato cakes
These simple potato cakes make a delicious lunch or dinner served with a salad or vegetables. The beauty of this recipe is that the measurements do not need to be precise.
If the mixture is too wet simply add more flour and if too dry then add more of the vegetables or another egg.
Ingredients :
200g leftover cooked roast meat
6 - 8 roast potatoes
1 beaten egg
2 tbs plain flour
200g cooked green vegetables (cabbage or brussel sprouts work best)
50g grated cheddar cheese
1 tbsp horseradish or English mustard Pinch of salt and pepper
Method :
Chop the roast meat into roughly 1 cm chunks (you don’t need to be precise). Crush the roast potatoes with the back of a fork or potato masher.
Rough chop the vegetables and place in a large bowl, add the meat, potato, egg, flour, cheese and horseradish/mustard to the bowl and season to taste.
Combine all the ingredients together using a wooden spoon (you can also use your hands for this). Place the mixture in the fridge for 15 minutes to chill.
Remove from fridge and taking a palm-sized amount of the mixture form into balls (about the size of an apple). Place on a floured board and flatten so the mixture resembles a burger shape (about 3 cm thick).
You should have enough mixture to make 4-6 patties. Place the potato cakes in the fridge to chill for 30 minutes or until you need them (they can be kept covered in the fridge for 1 -2 days).
Shallow fry the potato cakes in vegetable oil on a moderate heat for about 4 minutes per side or until golden brown (avoid moving around too much or they will break up) drain on kitchen towel and serve.
These simple potato cakes make a delicious lunch or dinner served with a salad or vegetables. The beauty of this recipe is that the measurements do not need to be precise.
If the mixture is too wet simply add more flour and if too dry then add more of the vegetables or another egg.
Ingredients :
200g leftover cooked roast meat
6 - 8 roast potatoes
1 beaten egg
2 tbs plain flour
200g cooked green vegetables (cabbage or brussel sprouts work best)
50g grated cheddar cheese
1 tbsp horseradish or English mustard Pinch of salt and pepper
Method :
Chop the roast meat into roughly 1 cm chunks (you don’t need to be precise). Crush the roast potatoes with the back of a fork or potato masher.
Rough chop the vegetables and place in a large bowl, add the meat, potato, egg, flour, cheese and horseradish/mustard to the bowl and season to taste.
Combine all the ingredients together using a wooden spoon (you can also use your hands for this). Place the mixture in the fridge for 15 minutes to chill.
Remove from fridge and taking a palm-sized amount of the mixture form into balls (about the size of an apple). Place on a floured board and flatten so the mixture resembles a burger shape (about 3 cm thick).
You should have enough mixture to make 4-6 patties. Place the potato cakes in the fridge to chill for 30 minutes or until you need them (they can be kept covered in the fridge for 1 -2 days).
Shallow fry the potato cakes in vegetable oil on a moderate heat for about 4 minutes per side or until golden brown (avoid moving around too much or they will break up) drain on kitchen towel and serve.
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