I find potatoes a bit bland on their own, so enjoy inventing ways to “spice” them up and the chilli in this recipe gives it a little “oomph”. This can all be made (almost) in the one pot – cube potatoes, cover with cold salted water in a large covered saucepan- bring to the boil and cook until soft – drain and mash in the pot, then add the rest of the ingredients as described below. Another quick and easy dish!
I used new potatoes, so boiled and mashed them skin and all. Fried onion (Sawang Goreng) is available in Asian supermarkets and a good staple to keep in the pantry to add to many dishes or use as a garnish for Asian dishes. If you don’t have any available, then just crispy fry a small onion to add to this recipe (same applies to the dried chilli flakes – just crispy fry a finely chopped fresh chilli). If you don’t have fresh chives available, substitute with fresh parsley, coriander or oregano.
Use a well-greased, non-stick muffin pan, but probably even better than the one I used would be a silicon muffin pan (on my “to buy” list).
Savoury Mashed Potato Cakes
5 potatoes (chopped,boiled, drained & mashed)
2 tablespoons lite sour cream
1½ cups grated Edam cheese
2 tablespoons finely grated Parmesan
2 tablespoons fried onions
1 teaspoon dried chilli flakes
1 tablespoon chopped chives
Freshly ground salt & black pepper
Use a bullet or food processor and blend eggs and sour cream, then mix all ingredients together thoroughly. Grease a 12 hole, non-stick muffin pan and divide the mixture between the holes.
Bake at 200°C for 30 minutes.
Sit for 5 minutes then remove from pan and serve (good with a dollop of sour cream).