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


For the potato cakes

For the tomatoes

Sea Salt and Black Pepper, to taste



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.


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.


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.


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


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.


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


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