Spinach & potato cakes

Spinach & potato cakes

These fresh, fluffy potato cakes go brilliantly with pork or chicken

By , 21 September 2015

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Spinach & potato cakes
  • 2 Hours

  • Serves: 8

  • Price: £1.05 per serving

Nutritional Info
Each 247g serving contains
  • Energy

    1787KJ

    427KCAL

    21%
  • Fat

    25.0g

    high

    36%
  • Saturates

    9.8g

    high

    49%
  • Sugars

    1.8g

    low

    2%
  • Salt

    4.20g

    high

    70%
of your reference intake.
Typical energy values per 100g: 723kJ/173kcal.
Ingredients
  • 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
Method
  • 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.