Mozzarella and Pesto Potato Cakes


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This recipe can also be made from leftover mash.


  • 4 large potatoes, peeled and quartered
  • salt and pepper
  • 100 g (4 oz


  • Cook the potatoes in boiling salted water for approximately 20-25 minutes until completely tender. Drain and mash until smooth, seasoning with salt and pepper.

  • Stir in the mozzarella and pesto and check the seasoning. Divide the mixture into eight, dust your hands liberally with flour and roll each piece into a ball. Lightly press on a floured surface i