Sour cream and bacon potato cakes
A budget-friendly dinner idea or delicious snack food. Don't forget the squeeze of lemon!
Ingredients
- 1 kg all-rounder potatoes, peeled, chopped coarsely
- 4 green onions, sliced thinly
- 4 rindless bacon slices (260g), chopped finely
- ⅓ cup (40g) coarsely grated cheddar cheese
- 2 tbsps sour cream
- ½ cup (75g) plain flour
- 50 grams butter
- 2 tbsps extra virgin olive oil
- Lemon wedges, to serve
- Boil, steam or microwave potatoes until tender; drain. Mash potato in large bowl until smooth.
- Meanwhile, cook onion and bacon in heated oiled small frying pan, stirring, until bacon is crisp. Add bacon mixture to potato with cheese and sour cream; stir to combine. Refrigerate mixture 30 minutes.
- Using floured hands, shape potato mixture into 12 patties; roll in flour, shake off excess.
- Heat butter and oil in large frying pan; cook potato cakes, in batches, until browned lightly both sides. Serve with lemon wedges, if desired.
Serve with green beans or a salad if serving these as part of a main meal.
Recipe from our friends at Women's Weekly.
