500g ‘Salad’ variety (Charlotte, Maris Peer and Anya are all good for this)
2 -3 medium sized spring onions or a small bunch of chives
1 x 5ml spoon butter or soft spread
Freshly ground black pepper
Vegetable knife, chopping board, large saucepan with lid, colander, fork, wooden spoon, 9cm ring mould, baking tray, oven gloves.
- Pre-heat the oven to 180C.
- Start by washing the potatoes under cold running water to remove any dirt, but no need to peel these, the skin is where a lot of the flavour is.
- Cut the potatoes in half, and place in a saucepan to boil with just enough cold water to cover them, allow fifteen minutes for them to cook. Test them with a small knife, and once they are soft drain well in a colander.
- Place the potatoes back in the pan and dry them out on the hob for a further thirty seconds. With the side of a fork, break them up slightly. You don’t want to mash these; they just want to look like very lumpy mashed potato.
- Cut or snip the spring onions/chives.
- Now fold in the butter or soft spread, spring onion and pepper to taste.
- While still warm, press this mix into a ring mould of your choice, e.g. a 9 cm ring, about 2 cm deep. Remove the ring and repeat this until all the potato has been used.
- Place the potato cakes in the oven for 10 – 15 minutes to crisp up the outer edges.
- Enjoy with a poached egg and mixed vegetables or a side salad.
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