Potato Cakes

I love potato cakes, not just because they taste good but also because they are a great meal without too much meat.  We, in western societies, eat way too much meat so it is great to find a recipe that tastes super and only has a small amount of meat in it.

This recipe has morphed from a recipe by Beverley Sutherland Smith in the seasonal kitchen.  It is one of those books that never made it to paperback and I don’t know why.  When I first saw it on the bookshelves, I grabbed a copy.  I love it as it is arranged in vegetable alpha order.   It is a book for all the vegetable gardeners out there; it even tells you how to grow each vegetable.

When you have too many zucchinis, you just go to the relevant chapter for a multitude of ideas on what to do with them.  It is not a vegetarian cookbook, merely an emphasis on using up home grown vegetables.   The recipes are all homely and easy to make.

I thought is was such a good book, I bought one for each of my nieces for Christmas and, I recall, even a couple of friends got copies.

This recipe was found in the chive chapter but since we more often than not have spring onions in the house, we use spring onions.  Definitely use chives if you have them.

Now, I have to confess I didn’t make these.  As I’ve previously mentioned, we have dermarcation lines in our household and anything that requires making into neat little shapes is Maus’ job.

  • 4 large potatoes
  • 4 rashers of bacon
  • 1 egg, beaten
  • 4 tbs spring onions (green part only ) or chives, finely sliced
  • butter
  • salt and pepper
  • bread crumbs for coating
  • oil for frying

  1. Steam or boil potatoes until soft.
  2. Drain the potatoes well and dry on a tea towel.
  3. Mash potatoes with butter, salt and pepper then set aside to cool.
  4. Cook bacon and then chop into small pieces.
  5. Mix beaten egg into cooled potato, then add the bacon and the spring onions, stir through. Refrigerate until ready to shape.  The refrigeration firms up the mixture.  (We always plan on preparing the potatoes in the morning to firm up but we never do.  Each time Maus makes these, she claims that they are the softest ever and next time she will prepare the potato early.)
  6. Shape into patties.  Maus uses a bit of sawn-off poly pipe for this job.  She does like all her patties to be all the same size.
  7. Coat with bread crumbs. Refrigerate until ready to cook.
  8. Shallow fry in oil.


8 thoughts on “Potato Cakes

  1. Hi Glenda
    After reading the first part of this post I thought I am going to have to ask Glenda to come and be my resident chef but seeing Maus made them I might have to change my mind.
    I’m not a real fan of Tuna patties with potato so these seem like a really good option.

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