Cheese and Chive Potato Cakes with Roasted Tomato

Servings: Serves: 4

Nutritional Information:

Per serving (343g) Calories 315, Fat 13g, Saturates 3.9g, Sugars 5.7g, Salt 2.2g


Ingredients

For the potato cakes

For the tomatoes

Sea Salt and Black Pepper, to taste

Method

1

Preheat oven to 180°C/350°F/Gas 4. Place the prepared potatoes in a large pan with the bouillon powder and 1 teaspoon salt. Cover with water and bring to the boil. Reduce the heat and simmer until the potatoes are very tender. Drain and set aside to steam dry.

2

Arrange the tomato halves in a baking dish and season well. Drizzle over the oil and scatter over the sliced garlic. Transfer to the oven and bake for 20 minutes.

3

Add the remaining potato cake ingredients, except the oil, to the potatoes and mash everything together really well. Taste to check the seasoning and adjust if necessary.

4

Dust your hands heavily with flour and shape the potato mixture into eight patties. Freeze for 5 minutes to firm up.

5

Heat a shallow layer of oil in a frying pan and add the potato cakes. Cook for a few minutes before carefully turning them over. Cook until golden brown and crispy on all sides. Remove and drain on a plate lined with kitchen paper.

6

Serve the potato cakes with some fresh rocket and tomato halves, and spoon some of the garlicky juices over.

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