Stuffed Potato Cakes

Cooking Time 30 minutes

Serves 4

INGREDIENTS


  • 1 kg mashed potato
  • 2/3 cup plain flour
  • Salt and pepper
  • Filling

  • 1tbsp olive oil
  • 1 clove garlic, crushed
  • ½ bunch broccolini, chopped into small pieces
  • 2 spring onion sliced into very thin rounds
  • ½ red capsicum, diced fine
  • ½ tsp ground chilli (or to taste)
  • 100g mozzarella, grated
  • 50g parmesan grated
  • 1 cup Panko bread crumbs (optional)
  • ½ cup olive oil

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS


1 .Stir the flour through the mashed potato and set aside.

2. Heat a frypan over medium heat and add the olive oil. Add the garlic and spring onion and cook for one minute before adding
the capsicum and broccoli. Continue cooking and tossing with a wooden spoon for a further two minutes. Sprinkle over chilli
and season with salt and pepper, then set aside to cool a little before stirring through the mozzarella and parmesan.

3. Take a couple of tablespoons of the dough and flatten it out into a pattie. Push a well into the center. Add a heaped tablespoon
of the vegetable and mozzarella mixture in the middle, then top with more of the potato mixture and shape into round potato
Cakes. Place each potato cake into a bowl of crumbs, gently pressing down on each side to coat. Set the cakes aside ready to
cook.

4. Heat ½ the oil in a frypan over medium high heat and, when hot, cook the potato cakes in batches for around 3-4 minutes on
each side until crisp and golden. Remove them to a plate lined with paper towel to absorb any excess oil. Continue cooking the
cakes, adding extra oil as necessary. Serve the cakes warm with smoked paprika mayonnaise, or your condiment of choice, and
lemon wedges.

TIP: For a gluten free option, replace the plain flour with tapioca flour or gluten free flour. Mix up the fillings to your taste. Try Chorizo and red pepper with cheese OR Peas and pesto with parmesan. You can omit the Panko breadcrumbs and simply cook the potato cakes as they are. If you’re not a fan of spice, replace the chilli with smoked paprika.