A seasonal joy, Jersey Royal potatoes make an appearance in April. These easy potato cakes are super tasty with the addition of smoked cheese and spring onions. Serve with some crisp salad leaves.
PREP: 40 MINS / COOK: 20 MINS
800g jersey royal potatoes
150g smoked cheddar
Generous knob of butter
2 heaped tsp English mustard
8 spring onions
Seasoned plain flour for dusting
Good splash of olive oil
- Peel or give the potatoes a really good scrub (this is because they are going to be sieved or riced and skin will make it more difficult), cutting any large ones in half. Put in a pan of lightly salted water and bring to the boil. Simmer for 15 minutes or until completely tender, then drain and return to pan and put a cloth over to let them steam dry.
- Grate the cheese into the potato with a good knob of butter and the mustard, then pass through a ricer or push through a metal sieve with the back of a spoon. Season generously. Stir through the finely chopped the spring onions .
- When the mash has cooled slightly, shape into 8 cakes and dust lightly in the seasoned plain flour. I pop them in the fridge for 30 mins to firm up, but you donâ€™t need to if pushed for time.
- Heat a good splash of olive oil in a pan and fry the cakes on a med/low heat for 5 minutes on each side or until golden and crisp, though soft in the centre, flip over carefully with a fish slice or palette knife so as not to break them up. Fry in batches with extra oil if necessary. Serve with salad.