These potato cakes are another way to eat breakfast for dinner. Or just to beef up your brunch plate. Make the potato cake mixture ahead so that you can shape and allow to firm in the fridge for a while – they'll even taste great if you prep them the day before and keep them overnight (ideal if you're having potato cakes for brunch).
Making them in advance makes them less likely to fall apart in the hot pan when you cook them, too. Better still? You can have them as the perfect accompaniment to dinner – and as a great alternative to roast potatoes. Or, you can make them the main event with an egg or two on the side; if you serve with homemade beans as Gousto have you can enjoy them for any meal of the day. Or for a really comforting feast, add your favourite sausage and egg.
Thanks to Jordan Moore, Senior Recipe Developer at Gousto for sharing this easy tornado potato recipe with us.
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How to make potato cakes
- 400g potatoes
- 10g chopped chives
- Olive oil
- 5 tbsp plain flour
- Salt and pepper
1. Peel and chop the potatoes into bite sized pieces.
2. Put in a pan of salted water. Bring to the boil then boil on a high heat for 15 minutes or until tender.
3. Once cooked, drain and run under cold water until cool enough to handle. Return to the pot and mash until smooth then add half of the chives, 2–3 tbsp of olive oil and season well.
4. Add the flour and mix to form a dough. Create a ball with the dough then divide into 6 balls on a floured surface. Flatten each ball into a patty with your hands and sprinkle with extra flour. You can now put in the fridge for half an hour to firm them.
5. Heat a wide frying pan over a medium-high heat. Add a knob of butter and two tablespoons of oil, then once hot add the potato cakes.
6. Fry for 4 minutes on each side (or until golden brown) then remove and pat off the oil on kitchen towel. Season with salt and pepper before serving.