Parmesan potato cakes

Serves: 2 (scaled from 2)

Ingredients:

15 g bread
15 g butter
225 g potatoes
0.5 yolks egg
2 tsp parsley
0 milk
20 g parmesan

Method

Boil potatoes 10 mins. Mash with butter, 3/4 of the parmesan, the egg yolk. Shape into patties (use rings). Refrigerate.

Brush with milk (probably not necessary), roll in the remaining cheese, parsley and breadcrumbs. Refrigerate.

Fry 3 to 4 mins each side, or bake in oven until browned (20 mins?)

Notes

530 g potatoes might be about right for 4 rings

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