Feta & Cumin Potato Cakes

By Neil Barnes

 

These potato cakes are rich and savoury and make a great side dish for fish or chicken 

Ingredients 

• 4 medium-large potatoes
• 200g crumbled feta cheese
• 1 tbsp cumin seeds
• 1 egg
• Olive oil 

Method 

Peel and boil the potatoes in slightly salted water until cooked.

Remove from the heat and drain. Leave to cool and dry out.

When cooled put potatoes through ricer or grate.

Mix in the feta, cumin seeds and season well.

Bind with the egg and form into cakes.

Pour enough oil into a roasting pan to generously cover the base.

Cook the cakes gently at 130c until the underside is deep golden and crunchy.

Carefully turn and cook the flip side in the same way.