BreakfastPotatoSides & SaladsVeganVegetarian

EpiVegan’s Fiery Potato Cakes

These potato cakes have few ingredients but are perfect for a breakfast with a kick or as side dish to a variety of meals. They are also a great use for leftover mash potato (just skip the steps for making the mash potato in the recipe). This recipe was kindly shared by food blogger EpiVegan for our vegan meal plan. Click the logo below to check out Brett's website!

Prep Time: 10 mins
Cooking Time: 30 mins
10 people

Used in this recipe

Ingredients

1kg potatoes, peeled and diced
2 red chillies, diced
3 tbsp Filippo Berio Mild & Light Olive Oil
150g onion, diced
10g tarragon, chopped
1/2 cup wholewheat flour
3 garlic cloves, diced
Salt and pepper to taste

Method

Boil the potatoes until fully cooked.
While the potatoes are cooking, heat one tablespoon of oil in a large pan.
Add the onion, garlic and chilli to the pan and cook on medium-low heat stirring occasionally for a couple of minutes.
Remove from the heat
Add the tarragon to the pan.
Once the potatoes are cooked, drain them well and mash. Allow them to cool
Add the flour and frying pan contents to the mashed potatoes, season to taste and mix well.
Shape the mixture into small patties (should make around 10).
Heat a frying pan to medium heat.
Place potato cakes on the pan and fry for about 5 minutes until they turn golden.
Turn over and fry for another 5 minutes until golden brown and crispy on the outside.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.