> The Beesley Buzz: Tricolore Potato Cakes with Fresh Guacamole

Tricolore Potato Cakes with Fresh Guacamole



My mum used to make really simple and quick potato cakes whenever there was any leftover mashed potato. It was simply mashed potato (and what better potato to mash than Maris Pipers!) mixed with an egg or two and fried on the hob for a few minutes each side.

They were so warming and tasty. Perfect as an after-school snack or as part of a meal. We loved them.

So with my childhood potato cakes in mind and wanting a recipe to bring a little warmth to these Autumn days, I made these tricolore potato cakes along with a quick fresh guacamole to have with them.


The 'tricolore' is reference to the ingredients that get added into the mashed potato and egg mixture. We added yellow sweetcorn, red pepper and green peas. This makes the recipe healthier too as it is a tasty way of getting those veggies into a meal.
Mixing in the colourful veggies
Here's the recipe:

Ingredients
1 kg of Maris Piper Potatoes
150g Sweetcorn (can be canned or frozen or fresh)
150g Peas (can be canned or frozen or fresh)
3 eggs
1 red pepper
Salt and pepper to season
rapeseed oil for frying

for the guacamole:
1-2 ripe avocados
a small bunch of fresh coriander
1 lime
several baby tomatoes - chopped into chunks

Method
1. Wash the potatoes then boil them for around 20 minutes until cooked through.
2. Drain the potatoes and allow to cool (or run them under water to speed up the cooling process).
3. Now the potatoes are cooked, it should be easy to peel the skin off. I often do this to save time on peeling potatoes as I find that the skin becomes easy to peel off with fingers rather than having to use a peeler prior to cooking the potatoes.
4. Mash the potatoes with a masher.
5. Add 3 eggs to the mashed potatoes and mix well.
6. Add some chopped red pepper.
7. Add the sweetcorn and the peas and mix. If using frozen, you may wish to par-boil them first. I often just pop them in a mug with boiled water poured over and then drain. This just begins to cook them so that it speeds up the cooking process when you make the potato cakes.
8. Season as desired then spoon as potato cakes into a frying pan which has a little rapeseed oil in it.
9. Cook on the hob for several minutes on one side and then turn over and cook for a few minutes on the second side until they are cooked through and golden brown on the outside.
10. Make a quick guacamole by mashing the avocado with the juice of a lime. Roughly chop the coriander (stalks can be used too) and add to the avocado. Finally roughly chop the tomatoes and add. You might have noticed there's no chilli in our guacamole. The kids (and me) prefer it like this. You can of course add some chopped fresh chilli pepper if you wish.

Serve with a green side salad if desired.

This post is an entry for #FluffyMarisPiper Linky Challenge sponsored by Potato Council. Learn more at bit.ly/18rWnaB. You can also find out more about the linky here.

6 comments:

  1. Ooooo I haven't made potato cakes for years!

    ReplyDelete
    Replies
    1. They're a great way to use up leftovers. I usually make them if i have lots of eggs to use as a great alternative to an omlette. x

      Delete
  2. Wow, they look amazon,g and so colourful. xx

    ReplyDelete
  3. These look good. I love both potato cakes and gucamole

    ReplyDelete

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