Fluffy Potato Cakes 

Fluffy Potato Cakes 

These are pure, delicious comfort food - fluffy in the middle & crispy on the outside! We love them served with a big mixed salad or a chunky salsa.

 

Ingredients to make 4 - 5 potato cakes:

4 or 5 medium sized potatoes, peeled and diced

1/2 a sprout top or a wedge of a savoy cabbage, finely shredded

2 sprigs of thyme, stalks removed

Sea salt

Freshly ground black pepper

2 tsp Vegan butter or spread, we use Naturli Vegan Block

Olive oil

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Method:

1. Put the potatoes in a large saucepan and cover them with fresh cold water. Place the pan on a high heat and bring to the boil then reduce the heat to medium and allow the potatoes to cook for 15 - 20 minutes or until they can be crushed easily with the back of a fork.

2. Meanwhile, cook the shredded sprout tops - fill another saucepan with 1 inch of water and bring it to the boil over a high heat. Once the water is boiling, add the sprout tops to the pan and cover with a lid to steam for 3 minutes. Drain through a colander then scatter them over a clean tea towel to help them dry well and set aside.

3. Drain the potatoes and mash them either with a potato masher or a potato ricer (A very handy little gadget that helps you achieve uber fluffy smooth mash.)

4. Add the vegan butter, thyme, a good pinch of salt and freshly ground black pepper to your taste to the mashed potatoes and mix together.

5. Add the cooked and drained sprout tops and mix them into the potato. Divide the mixture into 4 or 5 equal sized portions and form them in to cake shapes with your hands. You can of course make the smaller and have mini cakes - the choice is yours!

6. Allow the potato cakes to go completely cold. You can even store them in the fridge until you’re ready to cook them. 

7. When you’re ready to cook your cakes, place a large shallow frying pan over a medium heat and pour in a little olive oil. Gently lay in the cakes and allow them to sizzle on one side for 5 or 6 minutes or until they turn a lovely golden brown before turning them over and cooking them on the other side. If you only have a small frying pan or if you’re making a larger batch to feed a crowd, cook the potato cakes in batches and keep the cooked ones warm in the oven at 170c.

These potato cakes are easily adaptable to different seasonings - why not try adding some crushed garlic, chilli flakes, lemon zest, a few capers, shredded leeks softened in a little olive oil, fried onions, fennel seeds, cumin seeds or carraway seeds!

 

Enjoy!

XX