Lemon and Parsley Potato Cakes (4)

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Another way with potatoes and these are particularly good with a firm white fish such as cod or haddock or, if you want to push the boat out, swordfish. Only the zest of a lemon is used and mixed with the chopped parsley, then mashed into the potatoes with a couple of tablespoons of olive oil.  The potato mixture is then made into smallish patties shapes and pan fried on the stove top.

2 large baking potatoes – cut into dice

2 tbsp. olive oil + extra for frying

Zest of 1 lemon

1 tbsp. parsley – finely chopped

Salt and freshly ground black pepper

Boil potatoes until soft enough to mash, then drain.

Add the lemon zest and parsley to the potatoes and mash with olive oil, salt and pepper.

Take 1 tbsp. of potato mixture and shape it into a cake.

Heat some oil in a skillet and when sizzling add the potato cakes and brown nicely on each side.

 

 

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