Recipe
BY KATE FLOWER FOOD
Stuffed potato cakes
Potato mash cakes stuffed with
red capsicum, broccolini, spring
onion,, mozzarella and parmesan.
red capsicum, broccolini, spring
onion,, mozzarella and parmesan.
Makes 10 potato cakes | Prep time 10 minutes | Cook time 15 minutes
TIP:
FOR A GLUTEN FREE OPTION, REPLACE THE PLAIN FLOUR WITH TAPIOCA FLOUR OR GLUTEN FREE FLOUR.
FOR A GLUTEN FREE OPTION, REPLACE THE PLAIN FLOUR WITH TAPIOCA FLOUR OR GLUTEN FREE FLOUR.
Perfect with: blue, red or white potato varieties
Ingredients
1kg mashed potato
2/3 cup plain flour Salt and pepper
Filling
1tbsp olive oil
1 clove garlic, crushed
½ bunch broccolini, chopped into small pieces
2/3 cup plain flour Salt and pepper
Filling
1tbsp olive oil
1 clove garlic, crushed
½ bunch broccolini, chopped into small pieces
2 spring onion sliced into very thin rounds
½ red capsicum, diced fine
½ tsp ground chilli (or to taste)
100g mozzarella, grated
50g parmesan, grated
1 cup Panko bread crumbs
(optional) ½ cup olive oil
½ red capsicum, diced fine
½ tsp ground chilli (or to taste)
100g mozzarella, grated
50g parmesan, grated
1 cup Panko bread crumbs
(optional) ½ cup olive oil
Method
1. Stir the flour through the mashed potato and set aside.
2. Heat a frypan over medium heat and add the olive oil. Add the garlic and spring onion and cook for one minute before adding the capsicum and broccoli. Continue cooking and tossing with a wooden spoon for a further two minutes. Sprinkle over chilli and season with salt and pepper, then set aside to cool a little before stirring through the mozzarella and parmesan.
3. Take a couple of tablespoons of the dough and flatten it out into a pattie. Push a well into the centre. Add a heaped tablespoon of the vegetable and mozzarella mixture in the middle, then top with more of the potato mixture and shape into round potato cakes. Place each potato cake into a bowl of crumbs, gently pressing down on each side to coat. Set the cakes aside ready to cook.Mix up the fillings to your taste. Try Chorizo and red pepper with cheese OR Peas and pesto with parmesan.
4. Heat ½ the oil in a frypan over medium high heat and, when hot, cook the potato cakes in batches for around 3–4 minutes on each side until crisp and golden. Remove them to a plate lined with paper towel to absorb any excess oil. Continue cooking the cakes, adding extra oil as necessary. Serve the cakes warm with smoked paprika mayonnaise, or your condiment of choice, and lemon wedges.
1. Stir the flour through the mashed potato and set aside.
2. Heat a frypan over medium heat and add the olive oil. Add the garlic and spring onion and cook for one minute before adding the capsicum and broccoli. Continue cooking and tossing with a wooden spoon for a further two minutes. Sprinkle over chilli and season with salt and pepper, then set aside to cool a little before stirring through the mozzarella and parmesan.
3. Take a couple of tablespoons of the dough and flatten it out into a pattie. Push a well into the centre. Add a heaped tablespoon of the vegetable and mozzarella mixture in the middle, then top with more of the potato mixture and shape into round potato cakes. Place each potato cake into a bowl of crumbs, gently pressing down on each side to coat. Set the cakes aside ready to cook.Mix up the fillings to your taste. Try Chorizo and red pepper with cheese OR Peas and pesto with parmesan.
4. Heat ½ the oil in a frypan over medium high heat and, when hot, cook the potato cakes in batches for around 3–4 minutes on each side until crisp and golden. Remove them to a plate lined with paper towel to absorb any excess oil. Continue cooking the cakes, adding extra oil as necessary. Serve the cakes warm with smoked paprika mayonnaise, or your condiment of choice, and lemon wedges.
Mix up the fillings
to your taste. Try
Chorizo and red
pepper with cheese
OR Peas and pesto
with parmesan.
to your taste. Try
Chorizo and red
pepper with cheese
OR Peas and pesto
with parmesan.