Start this recipe by frying together the spring onion and garlic in a tablespoon of oil for just 2 minutes. Remove off the heat and place into a bowl with the remaining potato cake ingredients. Mix together well and form into small cakes. Refrigerate for 30 minutes to firm up. Meanwhile, mix together the dried breadcrumbs and flaked almonds and season well with salt and pepper. Dip the chilled potato cakes into the beaten egg, and then into the breadcrumb mixture, coating all over. Heat some olive oil in a large frying pan and shallow fry the potato cakes on both sides for 2 minutes until golden brown. Serve on a bed of dressed mixed salad leaves.

Suggested wine: Jacob’s Creek Riesling
Pale green straw. Very fragrant, lime citrus and white floral jasmine spice. Sweet floral lime and lemon citrus flavours are framed by a lovely soft and natural acid backbone that provides both structure and persistence on the finish.

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