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potato-and-parmesan-cakes

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Recipe

These little cakes make a nice change from mashed potatoes.

Yield : Makes 4 servings
Prep Time :  20 mins
Cooking Time : 20 mins

Ingredients

  • 1lb 10oz (750g) baking potatoes, such as Burbank or Russet, peeled and cut into 1in (2.5cm) chunks
  • 1/3 cup freshly grated Parmesan cheese
  • 1 large egg yolk
  • Salt and freshly ground black pepper
  • 3 tbsp all purpose flour
  • Vegetable oil for frying
  • 1 tbsp capers
  • Lemon wedges, to serve

Directions

1. Bring a saucepan of lightly salted water to a boil over high heat. Add the potatoes, reduce the heat to medium-low, and simmer about 15 minutes, until tender. Drain well. Pass the potatoes through a potato ricer into a bowl. (Alternatively, rub through a sieve.)

2. Add the Parmesan and egg yolk, season generously with salt and pepper, and mix. Divide into 8 equal balls and flatten into little cakes, each 2in (5cm) in diameter. Spread the flour in to a plate, and season with salt and pepper. Coat the potato cakes in the flour and refrigerate until needed.

3. Pour enough oil into a frying pan to come 1/8 in (3mm) up the sides and heat over medium heat. In batches, add the potato cakes and fry for about 2 minutes on each side, or until golden. Transfer to paper towels to drain.

4. Increase the heat to high. Add the capers and fry for about 45 seconds, or until crisp. Drain on paper towels. Place the potato cakes on a platter, sprinkle with the capers, and serve with lemon wedges.

Notes

Prepare ahead: The cakes can be made 2–3 days in advance, covered, and refrigerated.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and 1/4 cup vegetable oil.

239kcal (12%)
495mg (21%)
38g
4g
6g (10%)
0g
2g (10%)
3g
1g
60mg (20%)
2g
8g
49mg
812mg
35mcg RAE (1%)
37mg (62%)
122mg (12%)
2mg (11%)
 

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