Potato Cakes
The fresh chives, red pepper and feta cheese in this simple dish put a colourful twist on a traditional Scottish favourite. Potato Cakes, or Tattie Scones as they’re called north of the border, are a great way to use up leftover mashed potatoes too.
- Recipe serves4
- Preparation Time10 min
- Cooking Time30 min
Ingredients
- 450g floury potatoes, peeled
- 1 Knorr Vegetable Stock Pot
- 1 onion, finely diced
- Handful of fresh chives, finely chopped
- 1 red pepper, finely diced
- 125g feta cheese, grated
- 1 egg, lightly beaten, to bind
- 2tbsps flour
- 2tbsps olive oil
Method
- Cook the potatoes in a pan of water for 15–20 minutes until soft. Drain well, then mash. Do not add butter or cream, just mash the potatoes.
- Mix the mashed potatoes with the onion, chives, red pepper, feta cheese, Knorr Vegetable Stock Pot and egg. Season with plenty of black pepper.
- Heat the olive oil in a non-stick frying pan over a medium heat. Using floured hands, scoop up large balls of the potato mixture, roll, and flatten slightly. Carefully add to the hot oil, and fry for 2–3 minutes on each side until golden, topping up the pan with more oil, if needed. Serve hot.
