Dessertsdeliciouslyella
Easy Potato Cakes
Using humble ingredients, these crispy and more-ish patties are brilliant with a green leafy salad or dunked into yoghurt as a snack. If you don't fancy boiling your own potatoes for this one feel free to use shop-bought mash or leftover cold mashed potatoes.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
Peel the potatoes and chop into 5cm / 2 inch chunks. Place into a pan of cold water over medium-high heat and bring to a simmer. Allow to bubble for ⏱️ 12-15 minutes, until tender. Then drain well, return to the pan and mash using either a fork or potato masher.
2
Heat oven to 240°C / 220°C fan / 465°F. Pour the lentils into a large bowl and mash until broken. Mix in the mashed potato, flour, baking powder, garlic, mustard and mint, along with a large pinch of flaky sea salt and crack of black pepper.
baking powder1 tablespoongarlic3 cloves
3
Using your hands, divide the mixture, shape into 8 evenly sized balls and flatten into patties (wet your hands with water if you find the mixture sticking). Line a flat baking tray with baking parchment and arrange the patties on it. Drizzle olive oil on both sides of the patties.
olive oil2 tablespoons
4
Bake for ⏱️ 30 minutes, turning over halfway through so that they crisp on both sides. Serve on top of salad leaves with a drizzle of olive oil and a sprinkling of mint, or dunk into a dollop of plant-based yoghurt.
olive oil2 tablespoons
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