potato cakes
makes two sizeable cakes
425g potatoes, in chunks (I use the waxy Cyprus)
knob of butter
4 rashers of fairly thick pancetta, diced
4 spring onions, finely sliced
pinch dried sage
1 egg, beaten
plain flour, for forming
Boil the potatoes until cooked, drain, allow to dry off and then mash, adding a knob of butter. Put the diced pancetta, along with the onions and sage, in a dry pan and fry until golden. Add to the mash, together with a beaten egg. Season and beat with a wooden spoon. Allow the mixture to cool, then put into the fridge to firm up.
Dust your work surface and hands with a little flour, then form the potato mixture into two flat, round patties. Fry them in a little vegetable oil until crisp and golden on both sides.
425g potatoes, in chunks (I use the waxy Cyprus)
knob of butter
4 rashers of fairly thick pancetta, diced
4 spring onions, finely sliced
pinch dried sage
1 egg, beaten
plain flour, for forming
Boil the potatoes until cooked, drain, allow to dry off and then mash, adding a knob of butter. Put the diced pancetta, along with the onions and sage, in a dry pan and fry until golden. Add to the mash, together with a beaten egg. Season and beat with a wooden spoon. Allow the mixture to cool, then put into the fridge to firm up.
Dust your work surface and hands with a little flour, then form the potato mixture into two flat, round patties. Fry them in a little vegetable oil until crisp and golden on both sides.
