Potato and White Bean Cakes

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This dish came about because I tried a Croatian recipe for bean and potato mash, which, to put it politely, wasn’t very nice; not wanting to throw away the result I decided to make cakes of it and was pleased with the result. Once the cakes are made, you can freeze them and take them out to fry. They do best in lard or pork fat but if you eschew this, use oil. Let them be well done before you turn them.