Tom's Recipes
Potato Cakes with Peas and Sweetcorn
Soft mashed potato cakes with peas, sweetcorn and a little Grana Padano, good hot or cold.
- Makes
- 6 cakes
- Prep
- 15 minutes
- Cook
- 25 minutes
Ingredients
Method
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Peel the potato, cut it into chunks and boil for until soft. Drain, mash and leave to cool.
- 1 baking potato
Cook the peas and sweetcorn in boiling water for , drain and crush them lightly with a fork.
- 2 tbsp frozen peas
- 2 tbsp frozen sweetcorn
Mix the potato, peas, sweetcorn, egg, rice and Grana Padano together.
- 1 egg
- 2 tbsp cooked rice
- 1 tbsp Grana Padano
Shape the mixture into 6 small, flat cakes.
Fry the cakes in a little oil over a medium heat for on each side, until golden and hot in the middle.
- oil
In the Air Fryer
Brush the cakes with a little oil and cook them at 190°C for 10 to 12 minutes, turning them once.
Storing
Keep them for 2 days in the fridge or freeze them once cool. Serve cold or warmed through until hot in the middle.
In the meal plans for the week of 5 October and the week of 12 October and the week of 19 October and the week of 26 October.