The creamy taste of brie, mixed with fried spring onions and bacon, makes sure these crisp, golden yet melting potato cakes are packed with flavour. The sharp, fresh salsa verde adds and extra kick and offsets the richness perfectly.
- 1.1kg (2 1/4lb) floury potatoes, eg Maris Piper, peeled and quartered5 spring onions, finely sliced55g (2 1/4oz) lean back bacon, finely chopped
- 1tbsp sunflower oil
- 1 egg, beaten
- 2tbsp flat leaf parsley
- 115g (4 1/4oz) brie cut into small cubes
- Flour for coating
- Sunflower oil for shallow frying
- Salt and pepper
- For the salsa verde
- 55g (2 1/4oz) flat leaf parsley
- 10g (just under 1/2oz) mint leaves
- 25g (1oz) capers in vinegar, rinsed and drained
- 4 anchovy fillets in oil, drained
- 175ml (6oz) extra virgin olive oil
- To serve
- Green beans
Boil the potatoes in salted water until soft. Drain very well and mash until smooth. Place in a large mixing bowl and leave to get cold.
Fry the spring onions and bacon in the oil for 5-10 mins. Cool then mix into the potatoes with the beaten egg and parsley. Fold in the brie cubes.
Divide the mixture into eight and shape into rounds. Roll in the flour and fry for 3-4 mins on each side until golden. Transfer to a baking tray and cook in a pre-heated oven at 200°C/400°F/gas 6 for 15 mins.
For the salsa verde: place all the ingredients in a food processor and blend until smooth.
Serve with the potato cakes and green beans.