Chive Potato Cakes Recipes

LANCASHIRE POTATO CAKES WITH CHIVES GARLIC AND CHEESE

Steps:

• Boil the potatoes until half cooked then add the onion and garlic into the pot. Mash together once potatoes are fully cooked.
• Stir in the rest of the ingredients to make a soft dough. It should not be sticky.
• Roll out onto a floured board until it is 1/2 inch thick (1.25 cm) and cut into round or triangle shapes. Cook 5-7 minutes on each side in a heavy based fry pan until golden brown. Serve immediately with plenty of butter.

BAKED HAM & CHIVE MASHED POTATO CAKES

Steps:

• Preheat oven to 400 degrees F. Peel potatoes (if desired) and place in large sauce pot and cover with cold water by 1 inch. Bring to a boil and reduce to simmer, cooking for 30-35 minutes or until potatoes are tender-soft.
• Meanwhile, in skillet over medium-high heat, melt 2 tablespoons butter and cook onion for 10-12 minutes or until soft and translucent. Drain potatoes thoroughly and place in large bowl with remaining butter, salt and pepper. With mixer or potato masher, blend potatoes and butter until mixed while retaining a slightly chunky texture. Fold in cooked onion, eggs, ham and chives.
• Line baking sheet with parchment or lightly grease. In ring mold or biscuit cutter, sprinkle bottom interior with bread crumbs and fill mold with potato mixture until top is slightly rounded, topping again with bread crumbs. Remove ring and repeat with remaining potato mixture, spacing cakes about 1 inch apart. Bake for 20-30 minutes or until tops are golden brown and beginning to crisp. Top with Parmesan cheese and serve hot.

GOAT CHEESE POTATO CAKES WITH CHIVES

Steps:

• In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
• In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.