Potato Cakes make me nostalgic of days staying at Grandparents. They would arrive at the table with lashings of lurpak butter, so much so that it would drip down my chin. I’m always trying new ways of cooking potatoes but never attempted a potato cake before; the shop bought versions definitely don’t bring back the same fond memories. These Potato Cakes are so versatile with any meal. It’s best to coat them in the flour while they are still warm to get the crispy exterior. I served them with Vegan Sausages and Veg but they would be great for breakfast too.
INGREDIENTS
- 6 medium Maris Piper potatoes
- 1 tbsp vegan butter
- ½ tsp garlic powder
- 5 sprigs each of fresh rosemary and thyme
- 2 tbsp dried parsley
- plain flour
- salt and pepper
- rapeseed oil
Makes 10.
METHOD
- Boil the potatoes in salted water until soft
- Meanwhile chop the rosemary and thyme finely
- Once the potatoes are cooked, drain, add the butter and mash until smooth
- Add the fresh herbs and garlic and set aside
- Put the flour, salt and pepper and dried parsley onto a plate
- Form the potato mixture into disks and coat with the flour
- Transfer to an over proof dish with a little rapeseed oil and turn over to coat on all sides
- Cook in the over at 200 for 30-40 minutes until crisp
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