Potato Cakes with Ricotta & Chives

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

A simple but great-tasting vegetable dish to serve with meat or fish, or even as a breakfast accompaniment. Try the potato cakes for brunch, topped with a poached egg and Hollandaise sauce as a variation on eggs Benedict.


  • 675 g ( lb) potatoes
  • 50 g (2


Cook the potatoes in their skins in simmering salted water until tender, then drain well. Peel and sieve while still hot; you will need 450 g (1 lb, 2