Smoked Cheddar and Pea Potato Cakes

Smoked Cheddar and Pea Potato Cakes

Makes about 12 cakes

Ingredients

4 medium Yukon Gold potatoes
1 1/4 cup smoked cheddar cheese, grated
3/4 cup cooked peas
2 tbsp fresh chives, minced
1 tsp sea salt
3/4 tsp freshly-ground black pepper
olive oil, for frying

Method

Peel potatoes and cut into equal chunks. Place potatoes in a medium pot, cover with cold water by 1 inch, and bring to a boil. Continue cooking until potatoes are fork tender. Strain potatoes and set aside for 5 minutes, covered with a clean kitchen towel.

In a medium mixing bowl, mash potatoes with a potato masher or a fork until smooth. Add cheese, peas, chives, salt, and pepper, and mix to combine.

Heat about 2 tablespoons of olive oil in a medium skillet over medium-high heat. Using a 1/3 cup measure, scoop potato mixture into equal portions, form them tightly (like meatballs) and flatten them slightly before placing into hot oil. Allow patties to form a crisp, golden brown crust before attempting to flip or move them in the pan - the crust is what will keep the mixture together. If you find that you’re having trouble keeping the patties together (your potatoes may be too watery, for example), add a beaten egg to the mixture and try frying again.

Serve hot with a sprinkle of salt.