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Hot Potato Cakes PDF Print E-mail

 

INGREDIENTS  (To make approximately 6 servings )

 

2       Pounds of potatoes

3       Eggs

4       Slices of bread (Crusts are suitable)

1       Packet of flavoured potato crisps (Whatever flavour is your favourite)

Flour

Salt and pepper

 

METHOD

 

(1)      Boil the potatoes until they are cooked, drain and allow them to cool

(2)      Beat 2 of the 3 eggs with a little milk

(3)      Thoroughly mash the potatoes, then add the 2 beaten eggs and mash again until the eggs are absorbed, adding salt and pepper according to taste

(4)      Toast the bread until lightly browned and allow to go cold

(5)      Break up the toast and put the pieces in a liquidiser

(6)      Use the liquidiser on full speed to produce breadcrumbs

(7)      Add the flavoured crisps to the breadcrumbs in the liquidiser and run on full speed until the crisps are the same size as the breadcrumbs

(8)      Tip the breadcrumbs and crisps into a large bowl

(9)      Beat remaining egg in a bowl with a little milk

(10)     Using 'floured' hands take portions of the mashed potatoes, dip them in the beaten egg mixture and then the breadcrumb mix, making sure sure they are thoroughly coated

(11)     Form them into a fish cake size and shape and shallow fry them in hot oil until golden brown on both sides

(12)     Serve, garnished with a sprig of parsley, as an accompaniment instead of normal mashed potato

 

Simple but tasty.

 
 

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