The Independent's journalism is supported by our readers. When you purchase through links on our site, we may earn commission.
How to make cheesy potato cakes with chives
Is anything better for a brunch on a chilly winter morning than cheesy potato cakes? Great with salmon, even better with crispy bacon
Cheesy potato cakes with chives
700g Maris Piper or white organic potatoes
100g cheddar, grated
70g plain flour
5g fresh chives
2x medium eggs, beaten
Sunflower oil
Salt and black pepper
Peel the potatoes, cut into medium chunks and then boil in some salted water for approximately 10 minutes until tender.
Drain well, mash and then allow to cool slightly. Add the flour, grated cheese, chives and eggs and mix well, then season with some black pepper.
Heat some oil in a large frying pan – then add tablespoons of the mixture in the hot oil.
Slightly flatten the cheesy potato cake and cook for a minute or so, then flip and cook the other side – keep warm while you make the rest. Great with bacon or smoked salmon.
If you don’t want to cook them all in one go, the mixture will keep for 3 days in the fridge.
For more recipes, visit aldi.co.uk/c/recipes
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies