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.
Makes1212
Cook time30 mins30 minutes
Prep time20 mins20 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
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
Coriander pesto
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Place the potato cakes on a serving platter. Sprinkle with coriander leaves. Serve with pesto and lime wedges.
Prep time20 mins20 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
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
Coriander pesto
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
Description
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.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Place the potato cakes on a serving platter. Sprinkle with coriander leaves. Serve with pesto and lime wedges.
