Cheesy Herbed Potato Cakes

My latest GoodFood magazine arrived at the end of last week, and this weekend I tried out one of the recipes, controversially it's a savoury one...

Cheesy Herbed Potato Cakes

Step 1

Boil or steam 400g  potatoes in slightly salted water until soft (but not mushy). Drain, cool slightly and mash.

Step 2

Add 1 egg, a handful of finely chopped coriander, 5 spring onions, the zest of ½ lemon, 60g cheese and ¼ tsp of very hot chilli sauce (use a fresh chilli instead if you have one, simply deseed and finely chop). Mix all the ingredients well.

Step 3

Shape the mixture into small cakes (I made 11). Put about 50g cornflakes onto a plate, bash them into crumbs with the end of a rolling pin. Roll each cake in the crumbs (both sides). If you have time chill in the fridge for 30 minutes.

Step 4

Fry the cakes in vegetable oil until brown on both sides. Serve with a summer salad or asparagus.

I was really pleased with these potato cakes, so simple to make (with minimal faffing) and a different way to jazz up potatoes, plus they have coriander which I love!

I adapted the recipe considerably, but you can find the original 'Spicy potato cakes with chilli & coriander' in GoodFood Vegetarian Summer 2011.