Cheese and Onion Potato Cakes. It may still be hot here in France in September, but I can't help but think about the seasons changing and the type of dishes I'll be cooking. All too soon we will be tucked up and eating inside in front of the log burner, rather than trying to find a shady spot on the deck to eat a salad! This is one of those dishes that can be made in a few minutes and will go perfectly with a hearty beef dish from the slow cooker. And the best bit? It's made from leftover potato from my Loaded Potato Skins, which I just pop in the freezer and defrost for a few hours.
I find that they are quite wet when defrosted so I squeeze them out over a sieve.
You could use your favourite herbs. I think fresh parsley, coriander or chives go well. I've used parsley.
Fry some onion until softened and add the garlic for about a minute. Combine the potato, onion, garlic, cheese, egg, parsley and seasoning.
Mix well and then use a pastry cutter to make the cakes, pushing the mixture down well.
Place on some baking parchment and chill if you have time.
Fry for a few minutes on one side before turning carefully. I think that these are great make ahead cheats. Add some cooked or tinned fish and they could also be a main meal.
Cheese and Onion Potato Cakes
- 350 g cooked cold potato
- ½ onion chopped
- 1 clove of garlic crushed
- 100 g grated cheese such as Cheddar
- 2 tbsp fresh chopped parsley
- 1 tsp salt
- ½ tsp pepper
- 1 egg
- 1 tbsp of oil for frying
- Fry the onion in a little oil until softened and add the garlic for a minute.
- Combine all the ingredients together and mix well.
- Use a 8cm pastry cutter to make four cakes.
- Chill on greaseproof paper for 30mins, if possible, to firm up.
- Fry the cakes in the remaining oil for a few minutes on one side. Carefully turn for a few more minutes.
Use any fresh herbs you have.