Potato Cakes With Sweetcorn And Cheddar Cheese
Servings 4
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
- 4 large potatoes, peeled and cut into bite-sized pieces
- Salt, to season
- 140 g frozen sweetcorn
- 120 g cheddar cheese, grated
- 75 g Bisto Corn Flour + extra for dusting
- 0,5 tsp Hinds Spices Turmeric
- 0.5 tsp Hinds Spices Potato Spice
- Oil, to fry
METHOD
- In a large pot, cook the potatoes in boiling water with salt for 15 minutes or until the potatoes are soft, then remove from the water.
- In a large mixing bowl, combine the potatoes, frozen sweetcorn, cheddar cheese, corn flour, Hinds Turmeric and Hinds Potato Spice. Using a wooden spoon combine the mixture well.
- Divide the mixture into 12-equal-sized balls and gently flatten each ball with your hands to make the potato cakes. Lightly coat each potato cake in corn flour before frying to stop them from sticking to the pan.
- In a large frying pan on medium heat, fry the potato cakes for 3 minutes on each side until golden brown and crispy. Remove from the heat and serve.
Chef's Tip
- Serve with a side salad to make a light meal or serve with a dipping sauce as a snack.
