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Mashed potato cake

A quick fry lends these cakes their extra crispy outer shell.

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves14
  • DifficultyEasy
1 1/4 kg cubed (2 1/2-cm) gold-fleshed potatoes
800 g panko (Japanese breadcrumbs), divided
1 large egg, lightly beaten
115 g grated cheddar cheese
115 g cooked and crumbled bacon
115 g chopped spring onion
55g butter
60 g sour cream
1 clove garlic, minced
1 tsp salt
1/2 tsp ground black pepper
3 tbsps extra virgin olive oil
1) Place the potatoes in a large Dutch oven or casserole with a tightly fitting lid, and add water to cover. Bring to the boil over a medium-high heat; reduce the heat and simmer for 10 to 12 minutes, or until tender. Drain well and mash.

2) In a large bowl, combine the potatoes, 180g of the panko, the egg, cheese, bacon, onion, butter, sour cream, garlic, salt and pepper. Form the potato mixture into 7.5cm patties. Dredge in the remaining panko.

3) In a large frying pan, heat the oil over a medium-high heat. Add the potato cakes and cook for 3 to 4 minutes on each side, or until brown and crisp. Serve immediately.

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