CRISPY POTATO CAKES
Why I Love This Recipe
A fresh and crispy potato change with your main meal!
Ingredients You'll Need
4 large new potatoes (225g/8 oz each)
A bunch of chives, finely chopped
Salt and freshly ground black pepper
1 tbsp. butter
3 tbsp. of olive or sunflower oil
Directions
A fresh and crispy potato change with your main meal!
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Ingredients
4 large new potatoes (225g/8 oz each)
A bunch of chives, finely chopped
Salt and freshly ground black pepper
1 tbsp. butter
3 tbsp. of olive or sunflower oil
Serves 4
Method
Peel and grate the potatoes into a bowl. (If you have a food processor use the grater attachment to prepare the potatoes. It’s quicker and saves on grating your knuckles!). Add the chives and mix well.
Heat the butter and olive oil in a large non-stick frying pan. Quickly shape round patties from the potato mixture (about 2 inches in diameter and ½ inch thick) and put onto the hot pan. Using a spatula, press down the cakes to keep them flat and even.
Fry for 4–5 minutes until crisp and golden. Then turn over and cook on the other side until golden. Remove and drain on kitchen paper. Keep warm in the oven until ready to serve.