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Ingredients
Rissoles / Potato Cakes
- 4 large desiree potatoes peeled, boiled and mashed
- makes approximately 3 cups mashed potato
- 3 tbs PomPom Paddock Flour
- 2 eggs lightly whisked (or vegan alternative)
- 2 green onions finely sliced
- 2 tbs parmesan cheese
- 1 cup tasty / cheddar cheese grated (or vegan alternative)
- ½ cup parsley and dill finely chopped
- Plenty of sea salt and freshly ground pepper
- Juice of ½ lemon
- 1 garlic clove minced (optional)
For Frying
- ¼ cup extra virgin olive oil
- Sour Cream Dip:
- 130 g ½ cup sour cream (or vegan sour cream)
- Juice of ½ lemon
- 2 tbs chives finely chopped
Serving Options
- Watercress Salad dressed in Extra Virgin Olive Oil and Balsamic Vinegar Glaze
- Smoked Salmon Slices
Method
- In a large bowl combine all the potato cake ingredients. Allow to rest in fridge for 15 minutes.
- In the meantime, make the sour cream dip by combining all ingredients. Set aside in fridge until ready to serve.
- Divide potato mixture into 12 portions and using your hands, roll each into a ball and slightly flatten into a rissole.
- Heat oil in frying pan (enough oil to coat well bottom of frying pan) and over medium heat cook each side for 2 minutes.
- Serve warm or at room temperature with watercress salad, smoked salmon and sour cream dip.
Notes
Suggestions:
- Kids love them served simply with tomato sauce and cucumber / carrot sticks
- Create potato cake variations by adding ½ cup diced ham or bacon to the mixture. Alternatively, give it an Asian twist by adding 1 teaspoon curry powder and 1 small red onion, finely diced.