Spinach & potato cakes
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- 600g Maris Piper potatoes (or King Edward potatoes), peeled and cut into even-sized chunks
- 1 tbsp Asda Dijon Mustard
- 25g butter
- 250g smoked streaky bacon, chopped
- ½ x 350g bag spinach
- 2 tbsp chopped chives
- 1 tbsp olive oil
Simmer the potatoes in lightly salted water until tender. Drain, then return to the pan and sit on a very low heat for 30 seconds to allow excess moisture to evaporate. Remove from the heat, season well and mash with the Dijon mustard and half the butter.
Cook the bacon in a non-stick pan until the fat starts to crisp. Stir into the potato with any fat that has run out, the spinach and chives. Leave until cold.
Shape into eight cakes. Put them on a greased baking tray and chill for at least 1 hour.
Pre-heat the oven to 220C/200C Fan/Gas 7. Melt the rest of the butter with the oil. Brush the cakes and bake for 18-20 minutes.