Bubble and squeak chunky potato cakes
We’ve given classic bubble and squeak the star treatment. Served with a tasty coriander pesto, these chunky potato cakes are perfect for entertaining or a quick snack.
Note: + 30 mins chilling time
- 2 brushed potatoes, peeled, coarsely chopped
- 1 gold sweet potato, peeled, coarsely chopped
- 1 cup (120g) frozen peas
- 2 spring onions, thinly sliced
- 2 ham steaks, coarsely shredded
- 2 Coles Brand Australian Free Range Eggs
- ½ cup (75g) plain flour
- 1 cup (75g) panko breadcrumbs
- Vegetable oil, to shallow-fry
- Coriander leaves, to serve
- Lime wedges, to serve
- 1 cup coriander leaves
- ¼ cup (35g) slivered almonds, toasted
- 1 garlic clove, crushed
- 1 long red chilli, seeded, finely chopped
- 1 tbs lime juice
- ¼ cup (60ml) light olive oil
Cook the potato and sweet potato in a large saucepan of boiling water for 15 mins or until just tender. Drain well. Transfer to a heatproof bowl. Set aside to cool. Use a fork to coarsely mash.
Meanwhile, cook the peas in a small saucepan of boiling water for 2 mins or until heated through. Drain well. Return to the pan. Use a fork to coarsely mash.
Add the peas, spring onion, ham, and 1 egg to the potato mixture. Season. Stir to combine. Divide the potato mixture into 12 even-sized portions. Shape into 8cm-diameter discs. Place on a baking tray lined with baking paper.
Lightly whisk remaining egg in a bowl. Place the flour and breadcrumbs in separate bowls. Coat the cakes in flour, then dip in egg and roll in breadcrumbs to evenly coat. Place on a plate in the fridge for 30 mins to set.
While the cakes are chilling, to make the pesto, process the coriander, almonds, garlic, chilli and lime juice in a small food processor until finely chopped. With the motor running, add oil in a thin, steady stream. Season. Transfer to a small serving dish.
Heat the oil in a large frying pan over medium heat. Cook half the patties for 3 mins each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining patties.
Place the potato cakes on a serving platter. Sprinkle with coriander leaves. Serve with pesto and lime wedges.