Spring Onion Potato Cakes
These crispy Spring Onion Potato Cakes are a great way to turn simple ingredients into a delicious side dish or light meal. Made with fluffy mashed potatoes, buttery spring onions and a golden breadcrumb coating, they are crisp on the outside and soft in the centre. Perfect served alongside grilled meats, fish or a simple salad.
Recipe - Blanchardstown-SuperValu
Spring Onion Potato Cakes
Prep Time20 Minutes
Servings6
Cook Time5 Minutes
Ingredients
450g Irish Queen Potatoes
2 Spring Onions
90g Butter
100g Plain Flour
2 Eggs
150g Breadcrumbs
200ml Sunflower or Vegetable Oil
Salt
Pepper
Directions
Ingredients
- 450g Irish Queen potatoes, peeled and cubed
- 2 spring onions, finely diced
- 40g butter
- Salt and freshly ground black pepper
- 100g plain flour, seasoned with salt and pepper
- 2 eggs, beaten
- 150g breadcrumbs
- 200ml sunflower or vegetable oil
- 50g butter
Method
- Cook the potatoes in a saucepan of salted boiling water until tender, then drain well. Mash the potatoes with the butter and spring onions, seasoning generously with salt and pepper. Allow the mixture to cool before dividing and shaping into 6 equal patties.
- Place the seasoned flour, beaten eggs and breadcrumbs into three separate shallow bowls. Coat each potato cake in the flour, then dip into the beaten egg and finally coat in the breadcrumbs.
- Heat the oil and butter in a large frying pan over a medium-high heat. Fry the potato cakes for 2–3 minutes on each side, or until golden brown and crisp. Drain on kitchen paper and serve immediately.
Top Tip
For extra flavour, add a handful of grated mature Cheddar cheese to the mashed potato mixture before shaping the cakes.
20 minutes
Prep Time
5 minutes
Cook Time
6
Servings
Recipe
Ingredients
- 450g Irish Queen potatoes, peeled and cubed
- 2 spring onions, finely diced
- 40g butter
- Salt and freshly ground black pepper
- 100g plain flour, seasoned with salt and pepper
- 2 eggs, beaten
- 150g breadcrumbs
- 200ml sunflower or vegetable oil
- 50g butter
Method
- Cook the potatoes in a saucepan of salted boiling water until tender, then drain well. Mash the potatoes with the butter and spring onions, seasoning generously with salt and pepper. Allow the mixture to cool before dividing and shaping into 6 equal patties.
- Place the seasoned flour, beaten eggs and breadcrumbs into three separate shallow bowls. Coat each potato cake in the flour, then dip into the beaten egg and finally coat in the breadcrumbs.
- Heat the oil and butter in a large frying pan over a medium-high heat. Fry the potato cakes for 2–3 minutes on each side, or until golden brown and crisp. Drain on kitchen paper and serve immediately.
Top Tip
For extra flavour, add a handful of grated mature Cheddar cheese to the mashed potato mixture before shaping the cakes.