About the recipe Light and fluffy potatoes encasing a cheesy, oozing centre - what could be better? The melted centre makes more than you’ll need for these cakes, but the mixture can be kept covered in the fridge for up to a week and layered through pasta bakes, like lasagne, or mixed with layered potatoes and cream for an indulgent take on Dauphinoise.
About the Recipe
Ingredients
- For the Melted Centre
- 20 g Butter
- 20 g Plain Flour
- 200 ml Whole milk
- 125 g mozzarella, grated
- 4 9⁄10 ml Dijon Mustard
- 1 handful of fresh parsley leaves, roughly chopped
- For the Potato cakes
- 75 g frozen peas
- 750 g Root Zero Potatoes, peeled and cut into chunks, or 750g leftover Root Zero mashed potatoes
- 14 8⁄10 ml creme fraiche
- 2 eggs, beaten
- 50 g panko bread crumbs
- 50 g plain flour
- oil, for roasting
- salt & pepper to season
Directions
- First, make the melted centre. Melt the butter in a small saucepan over a medium heat. When the butter is bubbling, stir in the flour and mix to combine. Continue to stir until the flour is toasted and has lost its rawness, about 2-3 minutes.
- Pour in the milk and use a whisk to break up any lumps. Continue to cook the sauce at a simmer for about 5 minutes.
- Whisk in the cheese, mustard and parsley and whisk again to combine. Set aside.
- Measure the peas into a bowl and set aside to defrost.
- If you’re using raw potatoes, lower the chunks into a saucepan filled with well-salted boiling water. Bring the pan to the boil, then simmer for 15 minutes until the potatoes are completely soft throughout.
- Drain the potatoes in a colander, then transfer to a bowl with the creme fraiche and peas and season well with salt and pepper. Mash until smooth.
- Take about 160g of the potato mixture in your palm. Flatten out into a wide patty shape, then make an indent in the centre with your thumb.
- Pour a spoonful of the mozzarella mix into the indent, then use clean hands to fold the potato mixture over the centre and seal the melted mixture in the middle.
- Use two hands to shape into burger patty shapes, then place on a parchment lined baking sheet or tray and place in the fridge to firm up for 30 minutes, or up to 24 hours. Preheat the oven to 220℃.
- Lay a sheet of baking parchment on a baking tray and set aside.
- Pour the beaten eggs onto one plate, the panko breadcrumbs on another and the flour on a third. Season the flour well with salt and pepper.
- One by one, dip the potato cakes in the flour to coat on both sides, then turn in the egg and breadcrumbs, until every potato cake is coated in crumbs.
- Place the crumbed cakes on the baking sheet and drizzle with oil.
- Roast in the oven for 25 minutes until golden, turning with a spatula halfway through, until golden and crisp. Allow to cool on the tray for 3 minutes before serving alongside salad or wilted greens.