Cheese & Chive Potato Cakes

METHOD

1. Wash the Rooster potatoes with skins on, cut into quarters and place into a steep sided pan of cold water. Bring to the boil and cook for approximately 15-20 minutes or until soft.

2. Drain the potatoes well and leave to cool.

3. Grate the smoked cheddar cheese and set aside.

4. Peel and finely chop the shallots.

5. Finely snip the chives and set aside.

6. Add the butter and milk and mash until smooth, add the cheese and chives and mix gently until all the ingredients have come together.

7. Form into 100g Potato Cakes, lightly dust on both sides with the seasoned flour.

8. Gently heat the oil in a non-stick frying pan, cook the potato cakes over a medium heat for approximately 5 minutes on each side until golden, taking care when turning.

If you fancy, you can serve this dish up with a crispy rocket and Parmesan salad like Michel Roux Jr.

What you will need