Goat Cheese and Dill Potato Cakes

Here’s a quick and easy supper or lunch solution – tasty and not totally making you go cold turkey (!) this January 😊 Baby steps!

500 g leftover mashed potato (well mashed, cooled)

100g creamy goat cheese (I used St Tola)

3-4 tblsp fresh dill, chopped finely

1 egg beaten 1 tblsp fresh lemon juice

flour to coat the cakes

oil for frying

rocket and garlic mayo to serve

Mix the mash with the cheese, dill egg, lemon and garlic in a bowl until they are well combined. Chill in the fridge for an hour which will make the mix easier to form into patties.

Scoop the mix into golf ball sized amounts and gently flatten and dust with flour. Handle gently they are delicate!

Heat the oil in a pan and gently fry until golden and cooked through. Serve with the rocket and mayo.

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