Potato Cakes with Tomato

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

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.


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


    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.