Potato Cakes with Cheese & Chives
(enough for 6 to 8)
Floury Pinks are ideal for this dish
4 Ibs. Kerrs Pinks
2 oz. Butter
Salt and Black Pepper
3 Eggs
1 tbs. chopped fresh Chives
4 oz. Mature Cheddar
8 oz. Bread Crumbs
Peel the potatoes and then steam over boiling water until very tender. Mash well and ideally push through a sieve to make sure they are lump free. Season well and then beat in the butter and one of the eggs. Let the mixture cool at this stage.
While it is cooling you can cut the cheese into very small dice. Once it has cooled mix in the diced cheese and the chives. Now flour your hands and make into patties about 2 ins wide and 1/2 in. thick.
Beat the remaining 2 eggs together on a plate and scatter the breadcrumbs on another plate. Dip each potato cake first into the egg and then into the breadcrumbs. Shallow fry these in hot sunflower oil in small batches until golden brown on both sides.
