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Potato Cakes

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Serves 6


Ingredients:

2 1/4 lb potatoes, peeled
1/2 cup Crème Fraiche
1 egg yolk
1 teaspoon Dijon mustard
2 tablespoons butter
1 tablespoon chopped scallions
1 1/2 cups shredded Reduced Fat Dubliner Cheese
1 tablespoon finely chopped fresh thyme leaves
2 tablespoons all-purpose flour
Salt
Pepper

Directions:

  1. Cook peeled potatoes in large saucepan of boiling salted water until tender. Drain, transfer to a bowl, and mash with a potato masher.
  2. While the potatoes are still hot mix in the crème fraiche, egg yolk, mustard, and salt and pepper. Mix in the scallions, cheese and thyme.
  3. Add 1 tablespoon of the flour to the mixture to help make the consistency suitable for rolling out and sprinkle the remaining flour on your work surface.
  4. Roll the potato mixture out to 2 inch thick using a rolling pin and cut it into circles using a 4-inch cookie or biscuit cutter.
  5. Melt the butter in a frying pan and fry the potato cakes on both sides until golden brown.
  6. Serve with your favorite breakfast or dinner.
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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