Potato and Olive Cakes

Preparation info
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By Shaun Hill

Published 2000

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All potato-based cakes are made in a similar way. Fishcakes, corned beef hash, bubble and squeak and suchlike are all variations on the same idea and once you’re adept at one, you’ve mastered them all. Olives may seem more at home with noodles than spuds, but they combine well, as you will see.


  • 500g (1lb 2oz) potatoes
  • 30


Peel the potatoes and cut into pieces of approximately equal size. Boil them in salted water until tender. Drain and leave in the colander for a few moments to dry.

Push the potatoes through a sieve, then add the olives, olive oil, egg yolk, parsley and some salt and pepper. Stir together gently.

Compress the mixture into golfball-sized balls, then flatten them slightly into ham