Cooking Time 30 minutes
ALSO GREAT WITH
1. Stir the flour through the mashed potato and set aside.
2. Heat a frypan over medium heat and add the olive oil. Add the garlic and spring onion and cook for one minute before adding the capsicum and broccoli. Continue cooking and tossing with a wooden spoon for a further two minutes. Sprinkle over chilli and season with salt and pepper, then set aside to cool a little before stirring through the mozzarella and parmesan.
3. Take a couple of tablespoons of the dough and flatten it out into a pattie. Push a well into the center. Add a heaped tablespoon of the vegetable and mozzarella mixture in the middle, then top with more of the potato mixture and shape into round potato Cakes. Place each potato cake into a bowl of crumbs, gently pressing down on each side to coat. Set the cakes aside ready to cook.
4. Heat ½ the oil in a frypan over medium high heat and, when hot, cook the potato cakes in batches for around 3-4 minutes on each side until crisp and golden. Remove them to a plate lined with paper towel to absorb any excess oil. Continue cooking the cakes, adding extra oil as necessary. Serve the cakes warm with smoked paprika mayonnaise, or your condiment of choice, and lemon wedges.
TIP: For a gluten free option, replace the plain flour with tapioca flour or gluten free flour. Mix up the fillings to your taste. Try Chorizo and red pepper with cheese OR Peas and pesto with parmesan. You can omit the Panko breadcrumbs and simply cook the potato cakes as they are. If you’re not a fan of spice, replace the chilli with smoked paprika.