Best potato cakes with parmesan and smoked paprika recipePosted by Fiona Nevile in Snacks Breakfast Lunch, Vegetables and Sides, Vegetarian | 3 comments
“I’ll cook this evening. We’ll have the pork hock dish from last night. There is loads of mashed potato left over. How about potato cakes?”
Mondays are always busy for both of us. A simple meal seemed perfect. But returning home I discovered that we had no eggs. So I pulled out all the stops and made a new potato cake recipe. If you have an egg to coat the cakes before rolling in flour, it would probably be even better as the cakes would retain their shape.
Meanwhile our cakes spread a bit in the in the frying pan but they were still delicious. Crispy yet soft on the inside and packed with flavour and general joie de vivre.
Some fantastic inspiration seems to be blowing through the draughty doors of the Cottage Smallholder kitchen at the moment. These were the best potato cakes that we have ever tasted and the perfect accompaniment for pork or chicken.
Best potato cakes with parmesan and smoked paprika recipe
- 325g of cold, cooked mashed potato
- Quarter tsp of smoked paprika
- Half tsp of garlic granules
- Half tsp of mixed Italian herbs
- 25g of finely grated parmesan
- 2 tablespoons of plain flour
- 2 tablespoons of olive oil
- Add the smoked paprika, garlic granules, Italian herbs and grated Parmesan to your cold mashed potato.
- Form into small cakes (2cm deep and 5-6 cm wide). Coat each one in flour. If you have an egg, dip them in beaten egg before tossing them in flour.
- Fry very gently for five minutes or so in the olive oil (they need to lift easily before you turn them over). Each side should be golden brown.
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