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Golden Potato Cakes with Side Salad

Dunrobin Valley Golden Potato Cakes with Side Salad

Ingredients (serves 4)

4 Potatoes (boiled and mashed)

4 Tablsp Flour

Pinch of Black Pepper

1 Egg (beaten)

2 Slices of Wholemeal Bread (made into breadcrumbs)

1 Teasp Sunflower Oil

½ Lettuce (washed and shredded)

2 Tomatoes (washed and sliced)

½ Cucumber (washed and sliced)


Pre-heat oven to 200C / 400F / Gas Mark 6

1. Divide the mashed potatoes into 4 equal portions.

2. Flour your hands and shape each portion into a cake. If the potatoes are moist, you will need to add a bit more flour into them to help bind the cakes.

3. Season flour with black pepper, and use to coat the cakes lightly.

4. Dip cakes into the beaten egg, followed by the breadcrumbs.

5. Place oil on baking tray.

6. Place potato cakes on to the oiled baking tray.

7. Bake for 20 minutes until the outside of the cake is golden and the potato is hot in the middle.

8. Serve with prepared side salad.

  • This is a good way to use up leftover mashed potatoes
  • You can vary the recipe by adding cooked mushrooms, onions or leeks

A 371.37g serving contains:

  • Energy 1312kJ 311kcal 16%
  • Fat 4.2gLow6%
  • Saturates 0.8gLow4%
  • Sugar 4.7gLow15%
  • Salt 0.25gLow4%

of an adults reference intake.

Typical values per 100g: 353kJ/84kcal

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