Ingredients
- 1 kilogram sebago potatoes, peeled, chopped coarsely
- 4 green onions, sliced thinly (spring onions)
- 280 grams bacon rashers (4 bacon rashers), rind removed, chopped finely
- 40 grams (1/3 cup) coarsely grated cheddar cheese
- 2 tablespoon sour cream
- 75 grams (1/2 cup) plain flour
- 50 gram butter
- 2 tablespoon olive oil
How to Make
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Step 1: Boil, steam or microwave potato until tender; drain. Mash potato in large bowl until smooth.
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Step 2: Meanwhile; cook the onion and bacon in small non-stick frying pan, stirring, until bacon is crisp. Add bacon mixture to potato with cheese and sour cream; stir to combine. ( I remember placing these in the fridge for a while to make easier to handle).
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Step 3: Using floured hands, shape potato mixture into 12 patties; roll in flour, shake off excess.
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Step 4: Heat the butter and oil in large frying pan and fry the potato cakes, in batches, until browned lightly both sides.
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Step 5: Serve with lemon wedges, if desired.
We hope you enjoy this recipe!
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