I made some courgette, mint and feta potato cakes yesterday. Not to blow my own foghorn, but they tasted very lovely indeed. The problem was their consistency – they were melting gooey balls of super soft mashed potatoes. Which, in truth, doesn’t sound too bad. But I was looking for a nice solid potato cake consistency.
Here’s what I did to make these melting cakes:
I mixed 2 coarsely grated medium-sized courgettes (which I had given a squeeze to get rid of excess water) into mashed potatoes made up of four medium sized potatoes. The potatoes are from Home Organics and they’re lovely. To this mix, I crumbled in about 50g of feta cheese, then added a handful of chopped mint and one chopped red chilli. Finally, I mixed in a tablespoon of flour.
I shaped the potato mixture into little cake patties, then heated some oil on my pan. I fried each side for about ten minutes on a medium to low heat.
As I said, they tasted great but they were super soft. It was a triumph that I managed to get a photo of them before they dissolved.
So was it the moisture from the courgettes? Was it the feta cheese? Did I use the wrong potatoes? Or was it me? Oh gawd, IS IT ME???
Any tips/condolences would be hugely appreciated and gratefully received.