SYN FREE PAN-FRIED POTATO CAKES

Fluffy, syn free, and delicious potato cakes for lunch, dinner or breakfast!
SYN FREE PAN-FRIED POTATO CAKES

Ingredients

  1. 4 - 5 x Large White Potatoes (peeled & washed)
  2. 1x Chicken/Vegetable Stock Cube
  3. Handful of Chopped Parsley (plus extra for garnish)
  4. 1x Egg
  5. 80g Grated Mozzarella (optional)
  6. Salt & Pepper (to taste)
  7. Fry Light

Instructions

  • Chop the potatoes small and cover with water. Bring to the boil, and add the chicken stock cube. Cook until the potatoes are soft.
  • Drain the water, retaining 50mls to one side. Mash, or if you're using a potato ricer as suggested above rice the potatoes into a mixing bowl.
  • Straight away add the stock, parsley, salt & pepper, cheese (if using), and egg. Quickly mix together until smooth. The heat of the potatoes will cook the egg, and it makes the mash very smooth and creamy.