Advertisement

Ingredients

Method

  • STEP 1

    If you’re making the mash, peel and chop the potatoes, then cooking in a large pan of boiling salted water for 15-20 mins until they can be easily pierced with a cutlery knife. Drain and leave the potatoes in a colander to steam-dry. Warm the milk and butter in the pan over a low heat, then return the potatoes to the pan and mash. Stir to combine, then leave to cool.

  • STEP 2

    Stir the flour into the mash, then mix in the spring onions, chives and a good pinch each of salt and pepper. Roll walnut-sized pieces of the potato mixture into balls and flatten slightly. (You should get around 12 in total.)

  • STEP 3

    Heat the oil in a large frying pan over a medium heat and fry the potato balls for 2-3 mins on each side, pushing them down into discs using a fish slice, until golden and cooked through. (You may need to do this in batches.) Serve hot as they are, or alongside sausages or another main.

Recipe tip

Instructions for freezing, defrosting and reheating
If you want to make a batch for your freezer or you have leftovers that you want to keep for later, it’s easily done. Let the potato cakes cool completely then store them in an airtight container in the freezer or wrap them. So that you can easily remove one at a time, it’s a good idea to put a piece of baking parchment in between each one or wrap them individually. To defrost, leave them in the fridge overnight until completely defrosted. To reheat, microwave for 30 seconds-1 min until piping hot inside or reheat in an oven set to 180C/160C fan/gas 4 for around 10-15 mins until hot.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement