Spinach & potato cakes

Spinach & potato cakes

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

By , 21 September 2015
Spinach & potato cakes
  • Ready in: 120 mins
  • Serves: 8
  • Price: £1.05 per serving
Nutritional Info
Each 247g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 1788KJ 427KCAL
of your reference intake.
Typical energy values per 100g: 724kJ/173kcal.
  • 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.