Potato and Parmesan Cakes
- 1lb 10oz (750g) baking potatoes, such as Burbank or Russet, peeled and cut into 1in (2.5cm) chunks
- 1/3 cup freshly grated Parmesan cheese
- 1 large egg yolk
- Salt and freshly ground black pepper
- 3 tbsp all purpose flour
- Vegetable oil for frying
- 1 tbsp capers
- Lemon wedges, to serve
- This recipe is vegetarian
- Produce
- Baking potatoes (1 5/8 lb)
- Lemon, wedges (1)
- Condiments
- Capers (1 tbsp)
- Cooking & Baking
- All purpose flour (3 tbsp)
- Salt and freshly ground black pepper (1)
- Vegetable oil (1)
- Dairy
- Parmesan cheese (1/3 cup)
- Refrigerated
- Egg yolk, large (1)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published November 26, 2011 (1 year ago).
65 people saved this recipe.
