These little potato cakes are as fluffy as a soufflé (it’s hard to believe there is no egg whipped into them), with a nice crunchy golden exterior. They’re delicious served with chutneys and pickles.
500g (a good lb) small new potatoes, scrubbed Salt 1 Tbsp finely chopped parsley 1 Tbsp snipped chives ¼ cup freshly grated parmesan cheese ½ cup panko crumbs 1 medium (size 6) free-range egg Olive oil and butter for frying Chutney or pickle to serve
1 If the potatoes are larger than an egg, cut them in half. Put potatoes in a saucepan, cover generously with cold water and salt lightly. Bring to the boil then turn the heat down and cook gently until tender. Alternatively, steam them. Drain, and when cool enough to handle, peel. Put potatoes in a large bowl and mash with a potato masher. Beat in 1 teaspoon of salt, the parsley, chives and cheese.
2 Form the potato mash into 24 small balls in the palms of your hands (‘cup’ your hands and roll the mixture until it is smooth) then flatten gently into small cakes. Put them on a plate and chill for 30 minutes.
3 Whizz the crumbs briefly in a blender, or crush with a rolling pin. Break the egg onto a dinnerplate, add a pinch of salt and beat with a fork. Pass the cakes through the beaten egg, one at a time, by resting them on a slotted spatula and spooning the egg over them. Let the excess egg drip off then coat the cakes with crumbs, patting them on carefully. Put the cakes on a flat plate or tray; they can be prepared up to 2 hours before frying.
4 Heat a little oil in a large frying pan (skillet) over medium heat, then drop in the butter. When the butter is sizzling, drop in as many potato cakes as will fit without crowding the pan and cook until golden brown. Turn potato cakes carefully and cook the second side until golden. Lift out with a slotted spatula and transfer to a plate. Cook remaining cakes adding a little more oil to the pan if necessary. Serve hot with a tomato and avocado salad, or with chutney or pickle.
You can serve these with drinks, but they are too soft to dunk into chutney. Instead top each with a small blob of chutney and a coriander (cilantro) or mint leaf. Alternatively, top with a blob of plain yoghurt and a smidgin of finely chopped red or green chilli.