Mediterranean Potato Cakes are a golden, flavour-packed vegetarian delight crisp on the outside, soft and savoury within, and brimming with the vibrant tastes of the Mediterranean. With creamy mashed potato as the base, these patties are lifted by the briny bite of black olives, the sweetness of roasted capsicum, and the tangy richness of semi-dried tomatoes.
Mediterranean Potato Cakes
Course: MainCuisine: AmericanDifficulty: Easy
Crispy golden potato cakes mixed with herbs, garlic, and olives, bursting with Mediterranean flavor.
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
250
kcalTotal time
35
minutes
Cook Mode
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Ingredients
0.5 cup black Olives-sliced
2 large Potatoes-peeled and quartered
0.25 cup Semi dried tomatoes-sliced
1 tbsp Basil-finely chopped
1.5 cups Breadcrumbs
1 red Capsicum
Cheese (parmesan)-grated
Directions
- Place potatoes in a large pot of boiling water then reduce to a simmer and cook for 12-15 minutes until tender.
- Drain and mash.
- Place capsicum on a baking tray and bake at 250 degrees for 20-25 minutes or until soft and slightly blackened.
- Remove from oven and place into a plastic bag until cool enough to handle, then remove skin from outside and discard.
- Finely slice the roasted capsicum and add to the mashed potato, along with the olives, tomatoes, parmesan and basil.
- Shape into patties then coat in breadcrumbs. Refrigerate for 30 minutes.
- Place the Mediterranean Potato Cakes on a lined baking tray and bake at 220 degrees for 20 minutes until golden and crisp.
Notes
- Mediterranean Potato Cakes are suitable to freeze for up to two months.
Very tasty, thankyou!