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Chilly Philly potato cakes

(51 ratings)
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Chilly Philly Potato Cakes
Chilly Philly Potato Cakes
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The ideal party snack, these potato cakes are so easy to make and are really tasty - especially with some chilly philly dip!

Ingredients

  • 600g floury potatoes, peeled and cut into cubes
  • 1 egg yolk
  • 25g fresh coriander, chopped
  • 5 spring onions, trimmed and chopped
  • Finely grated zest of 1 lemon
  • 100g fine dry breadcrumbs
  • 1 tbsp vegetable or sesame oil
  • 150g Philadelphia Light with Sweet Chilli
  • 2 tbsp lime juice
  • 1 tbsp light mayonnaise

You could use regular cream cheese if you can't find sweet chilli flavoured or you could flavour it with your own herbs and spices

Method

  1. To make the potato cakes, cook the potatoes in boiling water until tender. Drain and mash until smooth.
  2. Stir in the egg yolk, coriander, spring onions and lemon zest. Season to taste.
  3. Mix well together and shape into about 16-20 small cakes. Put the breadcrumbs on a plate. Roll the cakes firmly in the crumbs. Heat the oil in a heavy based non stick frying pan and cook the potato cakes for 3-4 minutes on both sides or until browned and heated through.
  4. Meanwhile make the sauce. Put the Philly and lime juice in a small basin and mix together. Add the mayo and stir to give a soft consistency. Serve the hot potatoes cakes with the Philly dipping sauce.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 358(kcal)
  • Fat 15.6g
  • Saturates 4.7g
  • Sugars 3.2g
  • Salt 0.3g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(51 ratings)

Your comments

Colloggett

I just made these today and had the same problem with one pan full. It seems that the amount of oil in the pan is very important. Too much and they fall apart in the pan. Just a little oil and they keep their shape. They do taste good.

Linda

I found these were not holding their shape while cooking; I ended up adding 1/2 of the breadcrumbs to the mix, chilling the balls for 1/2 hour before rolling in the rest of the crumbs and then cooking. I think a second egg yolk would also help them hold the shape better. When the cream cheese gets warm it gets all soft. Mine do not look at nice as those in the photo!! But they taste good.

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