Potato Cakes with Tomato

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.

‘Excellent potatoes, smoking hot, and accompanied by melted butter of the first quality, would alone stamp merit on any dinner: but they are as rare on state occasions, so served, as if they were of the cost of pearls.’

From The Original by Thomas Walker, 1835.