Potato and corn cakes
Skill level: Easy peasy
Costs: Cheap as chips
Crispy on the outside and soft in the middle, these tasty potato and corn cakes are quick and easy to make and cost very little. Serve them on their own with salad for a light meal or top with crispy bacon and a fried egg for brunch or lunch. They’ll be a hit with the kids and you can always hide some extra veg in them such as peas and grated carrot – they won’t even notice. Turn these potato and corn cakes into easy fish cakes with some canned flaked tuna for a speedy tea. And, they make a great side dish too instead of chips with sausages, burgers, chops or chicken.
- 500g potatoes, peeled
- 4 spring onions, sliced
- 198g can sweetcorn, drained
- ½tsp Cajun seasoning
- 2tbsp chopped flat-leaf parsley
- 1 egg
- 2tbsp plain flour
- Sunflower oil, for frying
Instead of grated potato you can use leftover mash. Beat the egg, flour and seasonings into the mash then stir in the spring onions, sweetcorn and parsley.
- Cut the potatoes in half, if large, and par-boil for 8-10 mins until just cooked but still firm. Drain and leave until cool enough to handle.
- Coarsely grate the potatoes into a bowl. Add the spring onions, sweetcorn, Cajun seasoning, parsley, egg and flour. Season with salt and freshly ground pepper and stir until evenly mixed.
- Heat 3tbsp oil in a large frying pan. Add the potato mixture in large spoonfuls and press down with a spatula. Fry for 3-4 mins until crisp and golden then turn them over and fry for a further 3-4 mins. Repeat with the remaining mixture adding a little more oil, if necessary.