Potato Cakes
Potato Cakes are a delicious and healthier alternative to deep-fried potato chips. Garnished with parsley may be served with a crisp green salad.
Ingredients
- 1 1/2 lb potatoes cooked
- knob of butter or margarine
- 1 tablespoon milk
- salt and pepper
- 1 onion grated
- 2 oz Cheddar cheese grated
- 2 tablespoons chopped parsley
- 1 teaspoon mustard powder
- flour to coat
- 1 egg lightly beaten
- 4 oz fresh wholemeal breadcrumbs
- oil for frying
- parsley sprig to garnish
Instructions
- Mash the potatoes with the butter or margarine, milk and seasoning until smooth. Allow to cool.
- Mix in the onion, Cheddar, parsley and mustard. Divide the mixture into eight portions, shape into cakes and coat in flour.
- Dip the cakes in the beaten egg and coat in the breadcrumbs, pressing them on well. Refrigerate for about 30 minutes. Shallow fry the cakes in oil, a few at a time, for a bout 2-3 minutes on each side.
- Drain on absorbent kitchen paper and keep hot while cooking the remaining cakes. Garnish with parsley and serve immediately with a crisp green salad.
Notes
Cook's Tip
For a quick alternative substitute instant mashed potato. Add 2 tablespoons grated Parmesan cheese for a good cheesy flavour.
For a quick alternative substitute instant mashed potato. Add 2 tablespoons grated Parmesan cheese for a good cheesy flavour.
Calories: 307 kcal
Carbohydrates: 56 g
Protein: 12 g
Fat: 7g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 56 mg
Sodium: 269 mg
Potassium: 805 mg
Fiber: 7 g
Sugar: 4 g
Vitamin A: 380 IU
Vitamin C: 44 mg
Calcium: 143 mg
Iron: 4 mg