Crispy Cheesy Potato Cakes
Cheesy mashed potato patties with a hint of onion, covered in breadcrumbs, then pan-fried until golden and crisp. It's a total family favourite!
Ingredients
- 750 g (3 1/4 cups) mashed potato (ensure it’s room temperate or slightly chilled*see note)
- 225 g (2 1/4 cups) grated strong cheddar cheese
- 1/2 small onion or 1 shallot (peeled and very finely diced)
- ¼ tsp salt
- 1/2 tsp black pepper
- 60 g (1/2 cup) plain (all-purpose) flour
- 1 large egg (lightly whisked)
- 150 g (1 1/2 cups) fine golden breadcrumbs
- 120 ml (1/2 cup) sunflower oil
- Maldon salt
Directions
- 1
Preheat the oven to a low setting (around 120C/245F (fan)) and place a baking tray in there to warm up (this is to keep the first batch of potato cakes warm, while the second batch is cooking).
- 2
Place the mashed potato in a bowl with the cheese, onion, salt, and pepper.
- 3
Mix together until combined.
- 4
Place the flour in one bowl, the lightly whisked egg in a second bowl and the breadcrumbs in a third bowl.
- 5
Divide the mashed potato mixture into eight portions and shape each one into a ball.
- 6
Take one of the mashed potato balls, and flatten it into a thick (1.5cm) disc in your hands.
- 7
Dredge the potato disc in the flour, then the egg, and then coat in the breadcrumbs. Ensure the disc is fully coated with each dredge.
- 8
Place the potato cake on a plate and repeat until all of the potato cakes are coated.
- 9
Place the oil in a large frying pan and heat over a medium heat.
- 10
When the oil is hot, add four of the potato cakes to the pan. Frying for 3-4 minutes on each side, until golden and hot throughout.
- 11
Don’t have the heat up too high – we need the middle of the potato cake to cook through, without the outside burning.
- 12
Also, try not to move the potato cakes around in the pan, except when you’re turning them over. This helps to ensure they don’t break apart.
- 13
Place the cooked potato cakes on the warm baking tray, in the oven, to keep warm while you cook your second batch.
- 14
Once cooked, serve the potato cakes with a light sprinkling of Maldon salt.