Makes 12
adjust servings:

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To serve:

  1. Place the potatoes in a pot and add enough cold water to cover them by about 2cm. Add a pinch of salt.
  2. Bring to a boil over a high heat, then reduce the heat and cook for 15-18 minutes or until tender when pierced with a fork.
  3. Add the peas and cook for 2-3 minutes.
  4. In a jug, combine the butter and milk. Heat in the microwave for 30-40 seconds until warm.
  5. Remove the potatoes from the heat and drain well. Return to the pan and allow to steam dry for 10-15 seconds.
  6. Add the milk and butter mixture and some salt and pepper. Mash until well combined and smooth. Allow to cool.
  7. Place the breadcrumbs in a shallow bowl.
  8. When the potatoes are cool enough to handle, divide them into 12 equal portions. Shape each one into a potato cake about 1cm thick.
  9. Carefully turn the potato cakes in the breadcrumbs until coated all over.
  10. Heat two tablespoons of vegetable oil in a large frying pan over a medium-high heat.
  11. Cook the potato cakes in small batches, leaving 2-3cm between them to avoid crowding. Cook for 3-4 minutes per side.
  12. Transfer cooked potato cakes to a plate lined with kitchen paper to drain. Keep warm while you cook the rest. Add a little more oil whenever needed.
  13. Serve with rashers and/or fried eggs, or simply with a knob of butter on top.

Nutrition Facts

Per potato cake (per serving):
178kcals, 8.4g fat (3.6g saturated), 21.8g carbs, 3.7g sugars, 4.4g protein, 3.7g fibre, 0.111g sodium

Recipe courtesy of Batchelors.