Carrot and Ginger Potato Cakes
Ingredients
- 500 g Potatoes, peeled and chopped into 4cm chunks ((1lb 20oz); such as Desiree, King Edward or Maris Piper varieties)
- 25 g Butter ((10oz))
- 25 g Panko breadcrumbs ((10oz))
- 2-3 tbsp Olive oil
- 1 Carrot, medium
- 2cm Ginger root, fresh
- 1 tbsp Cilantro or Parsley, fresh (finely chopped)
Instructions
Peel and finely grate one medium carrot and a fresh ginger root.
Cook the potatoes in a saucepan of boiling salted water for about 15 minutes or until tender.
Drain, return to the pan to steam a little, then mash with the butter and season with cilantro/parsley, salt and pepper.
Add carrot and ginger to seasoned mashed potatoes.
When cool enough to handle, shape into four even-sized balls, then flatten into cakes and coat in the breadcrumbs.
Heat a frying pan until hot, then add the oil.
Fry over high heat for about 2 minutes on each side, or until golden and piping hot.
Nutrition Facts
Servings 4
potato, ginger, fried, comfort
Read it online:
https://wayfarerspantry.com/thepantry/recipe/carrot-and-ginger-potato-cakes/