These fresh, fluffy potato cakes go brilliantly with pork or chicken
Cook: 2 Hours
Serves: 8
Price: £1.05 per serving
Nutritional Information
Each 247g serving contains
Energy
1786kj
427kcal
1786kj
427kcal
21%
Fat
25.0g
25.0g
High
36%
36%
Saturates
9.8g
9.8g
High
49%
49%
Sugars
1.8g
1.8g
Low
2%
2%
Salt
4.20g
4.20g
High
70%
70%
of your reference intake.
Typical energy values per 100g:
723kj/173kcal
Typical energy values per 100g:
723kj/173kcal
Ingredients
600g Maris Piper potatoes (or King Edward potatoes), peeled and cut into even-sized chunks
1 tbsp Asda Dijon Mustard
25g butter
250g smoked streaky bacon, chopped
½ x 350g bag spinach
2 tbsp chopped chives
1 tbsp olive oil
Method
1
Simmer the potatoes in lightly salted water until tender. Drain, then return to the pan and sit on a very low heat for 30 seconds to allow excess moisture to evaporate. Remove from the heat, season well and mash with the Dijon mustard and half the butter.
2
Cook the bacon in a non-stick pan until the fat starts to crisp. Stir into the potato with any fat that has run out, the spinach and chives. Leave until cold.
3
Shape into eight cakes. Put them on a greased baking tray and chill for at least 1 hour.
4
Pre-heat the oven to 220C/200C Fan/Gas 7. Melt the rest of the butter with the oil. Brush the cakes and bake for 18-20 minutes.