Lancashire Potato Cakes with Chives Garlic and Cheese
Transform your pantry staples into a culinary masterpiece with these irresistible Lancashire Potato Cakes with Chives, Garlic, and Cheese. Crafted from velvety mashed potatoes, this recipe combines the crumbly tang of Lancashire cheese, aromatic garlic, and the fresh brightness of chopped chives. Pan-fried to golden perfection, these potato cakes boast a crisp, buttery exterior and a melt-in-your-mouth interior. Perfect as a comforting side dish or a light meal, they are easy to prepare and require just 20 minutes of prep time. Serve them warm with a dollop of sour cream or a crisp salad for a hearty yet elegant bite. This recipe is the perfect blend of simplicity, rustic charm, and bold flavors, making it a must-try for potato lovers!
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Recipe Information
Ingredients
- 500 grams potatoes (floury variety, e.g., Russet or Maris Piper)
- 120 grams Lancashire cheese (or other crumbly cheese like Feta or Wensleydale)
- 60 grams all-purpose flour
- 3 tablespoons chives (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons olive oil (for frying)
Instructions
Peel and dice the potatoes into evenly sized chunks. Place them in a large saucepan of salted water and bring to a boil. Cook for 12-15 minutes or until tender.
Drain the potatoes and return them to the hot saucepan. Mash until smooth, ensuring no lumps remain. Let them cool to room temperature for easier handling.
Once the mashed potatoes have cooled, add the Lancashire cheese (crumbled), chopped chives, minced garlic, flour, salt, and black pepper. Mix until the dough is cohesive and slightly sticky.
Divide the mixture into eight equal portions. Shape each portion into a round patty, approximately 1.5 cm thick.
Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter starts to foam, carefully place 4 potato cakes in the pan. Fry for 3-4 minutes on each side or until golden brown and crisp.
Remove the cooked potato cakes onto a paper-towel-lined plate to drain excess oil. Repeat the process with the remaining olive oil, butter, and potato cakes.
Serve the potato cakes warm with a dollop of sour cream or alongside a fresh salad for a delightful meal.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 5.7 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 952 mg | 73% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2023 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
