Preparation time 20 minutes, plus 30 minutes to chill,
Cooking time 10 - 15 minutes,
Calories 400 per portion
675 g (1 1/2 lb) potatoes, cooked
knob of butter or margarine
1 tablespoon milk
salt and pepper
1 onion, grated
50 g (2 oz) Cheddar cheese, grated
2 tablespoons chopped parsley
1 teaspoon mustard powder
flour to coat
1 egg, lightly beaten
100 g (4 oz) fresh wholemeal breadcrumbs
oil for frying
parsley sprig to garnish
1. Mash the potatoes with the butter or margarine, milk and seasoning until smooth. Allow to cool.
2. Mix in the onion, Cheddar, parsley and mustard. Divide the mixture into eight portions, shape into cakes and coat in flour.
3. Dip the cakes in the beaten egg and coat in the breadcrumbs, pressing them on well. Refrigerate for about 30 minutes. Shallow fry the cakes in oil, a few at a time, for a bout 2-3 minutes on each side.
4. Drain on absorbent kitchen paper and keep hot while cooking the remaining cakes. Garnish with parsley and serve immediately with a crisp green salad.
For a quick alternative substitute instant mashed potato. Add 2 tablespoons grated Parmesan cheese for a good cheesy flavour.
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