Bubble & Squeak Chunky Potato Cakes
August 09, 2016
"From one of our national supermarkets monthly magazine. Serving size is 12 cakes."
- FOR CORIANDER PESTO
- Serving Size: 1 (177.8 g)
- Calories 290.2
- Total Fat - 18.2 g
- Saturated Fat - 4 g
- Cholesterol - 41.7 mg
- Sodium - 277.6 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 3.9 g
- Sugars - 2.7 g
- Protein - 7.4 g
- Calcium - 34.9 mg
- Iron - 1.6 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.3 mg
Cook potato and sweet potato in a large saucepan of boiling water for 15 minutes or until just tender and drain well and transfer to a heatproof bowl and set aside to cool and then use a fork to coarsely mash.
Meanwhile, cook the peas in a small saucepan of boiling water for 2 minutes or until heated through and drain well and then return to pan and use a fork to coarsely mash.
Add the peas, spring onion, ham and 1 egg to the potato mixture and season and then stir to combine.
Divide the potato mixture into 12 even sized portions and shape into 8cm diameter discs and then place on a baking tray lined with baking paper.
Lightly whisk remaining egg in a bowl.
Place the flour and breadcrumbs in separate bowls.
Coat the cakes in flour, then dip in egg and roll in breadcrumbs to evenly coat and place on a plate and put into the fridge for 30 minutes to set.
Heat the oil in a large frying pan over medium heat and cook half the patties for 3 minutes each side or until golden brown and heated through and transfer to a plate lined with paper towel and then repeat with remaining patties.
Place the potato cakes on a serving platter and sprinkle with coriander leaves and serve with pesto and lime wedges.
While the cakes are chilling, to make the pesto, process the coriander, almonds, garlic, chilli and lime juice in a small food processor until finely chopped.
With the motor running add the oil in a thin stream and then season and then transfer to a small serving dish.
Tips & Variations
No special items needed.