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Potato Cakes

Nov-19-2015
Leonardo Food Products
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Kitty Parties
  • British
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. 2 green chillies (finely chopped)
  2. 1 bunch coriander leaves (25 gms washed and finely chopped)
  3. 400 gms potatoes (peeled boiled and mashed)
  4. 2 tablespoons breadcrumbs
  5. 2 tablespoons Hudson Canola oil
  6. For the Tartar Sauce: 1 tablespoon mustard sauce
  7. 1 teaspoon drained capers (chopped)
  8. 2 tablespoons fresh parsley (chopped)
  9. 12 Leonardo Hojiblanca Pimiento Stuffed olives (quartered)
  10. 1/2 teaspoon salt
  11. 4 tablespoons mayonnaise

Instructions

  1. To make the tartar sauce, mix all the ingredients well, refrigerate and chill thoroughly.
  2. To make the potato cakes, stir the salt, chillies and coriander leaves into the mashed potatoes. Wet your hands slightly and roll the mashed potatoes into balls. Spread the breadcrumbs over a plate, then flatten the balls to become flat.
  3. Heat a frying pan and put in the cooking oil. Sauté the potato cakes for 3 minutes on each side until they are crisp and light golden in colour. Serve immediately with the tartar sauce.

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