GOAT'S CHEESE DAY: Goat's Cheese Potato Cakes
This could be an interesting spin on your latkes at Chanukah time! It’s Goat’s Cheese Day, and this version of potato cakes (from theguardian.com), uses goat’s cheese to add beautiful sour notes to the flavours of the original potato cakes. You’ll want to use a soft cheese – but not too soft – with a robust flavour.
Cooking Time: Preparation time 10 mins, cooking time 14 mins
Serves: 4, easy
500g of Maris Piper potatoes, peeled and chopped
1 small onion, peeled and roughly chopped
1 egg, lightly beaten
50g of soft goat’s cheese, mashed with a fork
60g of plain flour
Salt and black pepper
Vegetable oil, for frying
Equipment Needed: Food processor, kitchen paper, colander, medium bowl, wooden spoon, medium pan, spatula, dessert spoon
Preheat oven to 180C/160C/gas mark 5. Blitz the potato and onion in a food processor. Squeeze out as much moisture as possible over a colander and pat the mixture dry with some kitchen paper to make sure the mix is as dry as it can get.
2 Mix in the egg, goat’s cheese and flour, then season with salt and pepper. Heat the vegetable oil in medium pan over a medium heat.
3 Carefully drop in large dessertspoonfuls of the mixture into the pan and fry the potato cakes for 2 minutes on each side. Place in the oven for 10 minutes to finish cooking before you are ready to serve.