Potato Cakes with Tomato

Name: Potato Cakes with Tomato
Ingredients: 1 oz (25 g) Parmesan cheese, grated; 1 shallot or small onion, chopped; 2 tomatoes, skinned and finely chopped; 2 teaspoons finely chopped parsley; Sea salt and freshly ground black pepper; Vegetable oil or butter for frying; 1 lb (450 g) potatoes; 2 oz (50 g) flour; ½ oz (15 g) butter, melted

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

There are infinite varieties of potato cakes and, in a household like ours where potatoes have recently appeared in many different guises, this has been voted as one of the favourites.

Ingredients

1 lb (450 g) potatoes
½ oz (15

Side dish
Main course
November
Vegetarian

Method

Peel and boil or steam the potatoes and then press through a sieve. Mix with the melted butter, parsley, seasoning, onion, tomatoes, cheese and finally the flour.

Mix well together, roll out on a well-floured board to an inch thick and cut in circles with a cutter. Fry in hot oil or butter until evenly browned. Dry on kitchen paper and serve at once.