Blue cheese potato cakes

09 March 2016 - 02:45 By Sunday Times Food Weekly

Blue cheese potato cakes Ingredients800g potatoes, peeled and cubed30ml (2 tbsp) butter30ml (2 tbsp) chopped fresh chives1 garlic clove, crushedPinch of ground nutmeg30ml (2 tbsp) chopped fresh dill30ml (2 tbsp) chopped fresh parsleySalt and pepper250g Cashel blue cheese, broken into pieces (or use a local gorgonzola)1 extra-large egg yolk2 extra-large eggs, lightly beaten125ml ( cup) milk120g (1 cup) cake flour180g (1 cup) dried breadcrumbsOil, for fryingCrème fraîche or sour creamMethodCook the potatoes in salted boiling water until tender. Drain and allow to dry, then mash roughly. Melt the butter in a large pan and sauté the chives and garlic, then add the mashed potatoes. Stir in nutmeg and herbs and season to taste. Stir in the cheese and egg yolk. The potatoes should be a bit lumpy, with pieces of cheese. Shape the mixture into 12 cakes, place on a greased baking tray and refrigerate for 10 minutes to firm. Beat the eggs and milk together in a bowl and place flour and breadcrumbs in separate bowls. Heat about 1cm oil in a large pan. Dip each potato cake in flour, then egg mixture, then breadcrumbs, and fry in hot oil until golden brown, about 3-5 minutes on each side. Drain on paper towel and serve with crème fraîche or sour cream. Makes 12...

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