Potato and Olive Cakes


Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

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 pitted green olives, chopped
  • 1 tablespoon olive oil
  • 1 egg, beaten, plus1 yolk
  • 1 tablespoon chopped parsley
  • 100g ( oz/ cups) fresh breadcrumbs
  • vegetable oil, for frying
  • salt and black pepper


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 hamburger shapes. Dip the patties into the beaten egg, then coat with the fresh breadcrumbs. Fry in a warm oiled pan until browned on both sides and serve hot.