Potato Cakes
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 175 g floury potatoes, cut into chunks
- 44.37 ml creme fraiche
- 3 eggs, separated
- 25 g vegetarian parmesan cheese, grated
- 14.79 ml olive oil
directions
- Cook the potatoes in boiling water for 6 - 8 minutes until just tender, drain and allow to cool.
- Grate the potatoes and add the creme fraiche, egg yolks and cheese. Season if desired.
- In a separate bowl whisk the egg whites until they form soft peaks.
- beat a little egg white into the potato mixture and then fold in the rest.
- Heat the oil in a non stick pan and lightly oil four round cutters (I use small food tins with both ends removed) place the cutters in the pan and quarter fill each with the potato mixture.
- Cook the cakes for about a minute until the bottoms are set and then finish off under a hot grill until the tops are golden and set.
- Serve the cakes split and buttered or with fried mushrooms and a poached egg.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...