Onion & potato cakes

    Onion & potato cakes


    2 people made this

    About this recipe: Potatoes combine energy-giving complex carbohydrates with plenty of vitamin C, fibre and potassium. They're filling and, if sensibly prepared, low in fat.

    Serves: 4 

    • 750g baking potatoes, peeled and thinly sliced
    • 5 teaspoons vegetable oil
    • 2 onions, finely chopped
    • 2 tablespoons reduced-fat sour cream
    • Salt
    • White pepper
    • Nutmeg
    • 2 tablespoons plain flour
    • 1 cup low-fat yoghurt or reduced-fat sour cream
    • 1 tablespoon snipped chives

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender. Drain and transfer to a large bowl.
    2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick frying pan over moderate heat. Add the onions and fry for 7 minutes or until golden brown and tender.
    3. Add the sour cream, and a pinch each of salt, pepper and nutmeg, to the potatoes; mash well. Stir in the fried onions and shape into 8 cakes.
    4. Heat 2 teaspoons of the oil in a 30 cm frying pan over moderate heat. Dredge the cakes in the flour, shaking off the excess. Fry 4 of the cakes for 3 minutes on each side or until golden brown and crusty. Repeat with the remaining oil and potato cakes. Serve with the yoghurt topped with chives.

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