Ingredients
Method
1.If the potatoes are larger than an egg, cut them in half. Put potatoes in a saucepan, cover generously with cold water and salt lightly. Bring to the boil then turn the heat down and cook gently until tender. Alternatively, steam them. Drain, and when cool enough to handle, peel. Put potatoes in a large bowl and mash with a potato masher. Beat in 1 teaspoon of salt, the parsley, chives and cheese.
2.Form the potato mash into 24 small balls in the palms of your hands (‘cup’ your hands and roll the mixture until it’s smooth) then flatten gently into small cakes. Chill for 30 minutes.
3.Break the egg onto a small plate, add a pinch of salt and beat with a fork. Pass the cakes through the beaten egg, one at a time, by resting them on a slotted spatula and spooning the egg over them. Let the excess egg drip off then carefully coat the cakes with crumbs. Put the cakes on a flat plate or tray; they can be prepared up to two hours before frying.
4.Cook on both sides on a barbecue hot plate preheated to medium and smeared with a little oil and butter; watch the heat – the butter should be sizzling but not getting too brown. To cook indoors, heat 2 tablespoons butter in a large frying pan over medium heat.
5.Once the butter is sizzling, drop in several potato cakes and cook until golden brown. Turn carefully and cook the second side until golden. Lift out with a slotted spatula. Transfer to a plate and serve hot with a tomato and avocado salad, or with chutney or pickle.
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