Italian Potato Cakes

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

My sister who lives in Tuscany makes these to use up chicken. She serves them on a rocket salad.

Ingredients

  • 6 oz (175 g) potatoes, cooked and sieved
  • 4 oz (110 g) cooked chicken, finely chopped
  • 4 oz (110 g) mortadella sausage, finely chopped
  • 2 oz (50 g) Pecorino cheese, grated
  • 1 clove garlic, finely chopped
  • 1 tablespoon parsley, chopped
  • 1 large egg, beaten
  • Breadcrumbs
  • Vegetable oil for frying

Method

Mix together the first six ingredients. Bind them together with the egg. Form into little cakes and roll in the breadcrumbs. Fry in the hot oil.

In 1770 a cargo of potatoes was sent to Naples to relieve famine. The citizens refused to eat them.

Part of

‌