Friday, 29 April 2011

Potato Cakes

These were an improvisation after cooking an extra jacket potato in the oven thinking "I'll use that later" and then thinking "What do I use that for???"  Sorry the measurements are imprecise but trust me when I say it doesn't matter, this is an idea really rather than a recipe.  As long as the mix holds together enough to make into cakes you're fine.


This isn't a million miles away from the fishcake recipe, however easier as no frying is involved.


Probably best to use some greaseproof or baking paper with these as they might stick because of the cheese content even to an oiled tray.  The photo is of some made without spinach but he was served plenty of veg with them.  Have a go at mixing up your own recipe, finely chopped ham might be a nice addition but keep an eye on salt content; perhaps cut back a bit on the cheese.

Potato Cakes - 6 months plus if accepting finger foods (or baby led weaners) - 1 portion for my hungry horace!



Ingredients

1 cold jacket potato (cooked)
A handful of the cheese of your choice, grated
1dsp chopped frozen spinach, defrosted and drained (optional).
Herbs of your choice (optional) chives or garlic chives would be good
Oil

Method

Scoop out the flesh of the potato and mash or pass through a potato ricer.  (I love potato ricers, I'm rubbish at mashed potato but they make it almost foolproof.)  Mix with the other ingredients apart from the oil.

Put some greaseproof or baking paper on a try and brush the greaseproof paper with the oil.  Form the mix into small cakes (and I mean small, think a 10p piece in diameter and about 1 cm thick).  Put on the tray and brush lightly with oil.

Store in the fridge until ready to cook.  Bake at 200 degrees C in a preheated oven for 15-20 mins (18 was perfect in my oven.)  Take out and allow to cool till at a safe temperature before serving.

Like this recipe?  Why not try Salmon and Spinach Fishcakes!

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