Saturday, 8 March 2014

Cheddar, Onion and Sage Stuffed Potato Cake.

Peel and boil some good mashing potatoes in salted water until just soft.
Mash, but do not add any butter or milk.
Soften some chopped onion and sage in a little butter or oil with seasoning.
When cooled mix with gratted cheddar cheese.
When the potato has cooled mix in three teaspoons of plain flour and a teaspoon of bicarbonate of soda.
Mix thoroughly until it resembles a dough like texture.
Form a dollop of the mixture into a rough disc, and using your thumb make an indent in the centre.
Place a ball of the onion, sage and cheese mixture into it.
Place more potato on top and form into a cake shape.
Sprinkle a dry, non stick frying pan with plain flour (do not use oil or butter at this stage) and place on a low heat.
Place the cakes into the pan and dry cook for about five mins or until the flour starts to colour the underside of the cake.
Flip the cake and do the same on the otherside, this will give the finished cake a wonderful colour.
Remove the cakes from the pan and discard the flour place the cakes back in the hot pan and add a knob of butter.
Cook the cakes for a few mins on each side until golden and serve.


  1. Thanks for entering cooking with herbs this month, really nice combination sage and cheese in this recipe

    1. Thanks Linzi I am sure other cheeses and herb combos would work too, but what really makes these special is the addition of bicarb soda to the mash and the dry cooking in flour - I saw it on tv (saturday kitchen) and it really raises them to another level.