Herbies Spices Recipes

Mini Potato Cakes with a Difference

Ingredients

At a glance

Vegetables & Vegetarian Dishes

Makes

25-30

3 medium-sized potatoes

1 egg

1 tablespoon milk

1 cup breadcrumbs

olive oil for frying

Methods/steps

Peel and chop the potatoes and boil until tender.
Drain and mash with the spice mix. You may add a little butter if you like, but no milk. Allow the mixture to cool.
Beat the egg and milk together in a small bowl with a fork or whisk.
Place the breadcrumbs in a shallow bowl.
With clean hands, make the mashed potato into patties about 4cm in diameter and 1cm thick. Using a fork, bathe each cake in egg, lift out using the fork and drop into the breadcrumbs. Toss to coat, then place on a plate.
When all the potato cakes are coated with egg and breadcrumbs, heat enough oil to make a depth of half a centimetre in the pan.
When it is properly hot, carefully place the potato cakes into the pan and cook for 2-3 minutes over medium heat. Turn when golden and crisp and do the other side.
Drain on absorbent paper before serving.

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