Potato Cakes
These “Bubble and Squeak” inspired patties are a great way to use up leftover cooked potatoes and peas, a by product of so many meals in my house. My family love these warm from the oven, served with a poached egg and a little homemade tomato sauce, or even ketchup. If you have young chefs at home, then get them involved too. This is a fun recipe to make together. They work for breakfast, lunch or dinner.
Add other cooked green vegetables to use up leftovers. Cabbage works brilliantly, following the inspirration of a traditional “bubble and squeak”, but also cooked green beans or broccoli diced, work well too.
ingredients
recipe makes x10
600g cooked organic new potatoes
6 spring onions, trimmed and finely shredded
100g cooked peas
4 tablespoons parsley, chopped
1 tablespoon mint, chopped
50g dried breadcrumbs
olive oil, for frying
method
Preheat the oven to 180C fan oven. Add the cooked potatoes to a bowl, scraping away large pieces of skin with a blunt knife, I remove some but not all of the skin. Crush with a potato masher. You want a crushed potato mix, it does not need to be smooth. Add the cooked peas, parsley and mint to the crushed potatoes and combine well. Form the mixture into patties, the mix should make roughly 10 patties. Spread the breadcrumbs on a plate and roll each patty until coated, set aside. Take a large frying pan and add a few tablespoons of oil, lightly fry the potato patties in batches until golden on both sides. Drain on kitchen paper. (I pour off the oil into a bowl in between cooking each batch, to later discard, as you don’t want any loose polenta bits to catch on the next batch).
Place the potato cakes on a lined oven tray and cook in the oven for 10-15 minutes until piping hot all the way through. Serve warm.