Crispy mashed potato cakes

A crispy golden coat adds a new texture dimension to mashed potatoes.

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
2 large potatoes, 1kg total weight
85 to 115g cream cheese
25g sour cream
2 spring onions, very finely chopped
Zest of one lemon
1 egg, lightly beaten
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
15g butter
1) Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, spring onions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.

2) Heat the oil and butter in non-stick skillet over medium heat. Drop 5cm mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

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