Name: Potato and blue cheese cakes with flageolet beans in cider and rosemary
Ingredients: salt and pepper; 650 g floury potatoes; 150 g breadcrumbs; 200 mls stock or water; 300 mls dry cider; small handful of fresh dill, chives and parsley, chopped; 100 mls single cream; 2 tomatoes, deseeded; 1 tblspn butter, about 25 g; 50 g plain flour; 1 egg, beaten with 100 mls milk; ¼ tsp nutmeg; 120 g blue cheese, crumbled; 1 sprig of fresh rosemary; 250 g flageolet beans, soaked overnight in cold water; 4 cloves garlic, sliced; 2 spring onions, finely chopped; 4 cloves garlic, finely chopped; 1 egg yolk

Preparation info

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

Inside the crisp coating of these fried cakes the comforting potato mash is broken up by tangy pockets of melting blue cheese. It is important to use a fairly strong cheese with plenty of blue veining, otherwise the cakes will be all comfort and no character. Stilton is perfect, both because it is usually sold when fairly mature and strong and because its dry, crumbly nature doesn’t soften the mash. If you use an Irish blue, buy it from a cheese counter where you can test it first, as the s