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Jersey royal, smoked cheddar and spring onion cakes

Name: Jersey royal, smoked cheddar and spring onion cakes
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 800g jersey royal potatoes; 150g smoked cheddar or vegetarian alternative; Generous knob of butter; 2 heaped tsp English mustard; Bunch of spring onions; Seasoned plain flour for dusting; Good splash of olive oil; Chopped walnuts and crisp leaves to serve

Published: 31 Mar 14
Updated: 18 Mar 24

Can you make potato cakes with jersey royals? Yes, yes you can. Make the most of April’s seasonal star, with this potato, smoked cheddar and spring onion cake recipe. Serve with seasonal rocket or watercress.

Easy
April 2014

Test kitchen approved

Serves 4
Hands-on time 25

Nutrition: per serving

Calories: 418kcals
Fat: 24.3g (10g saturated)
Protein: 13.8g
Carbohydrates: 36.7g (4.8g sugars)
Fibre: 3.4g
Salt: 1.2g

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Ingredients

800g jersey royal potatoes
150g smoked cheddar or vegetarian alternative
Generous knob of butter
2 heaped tsp English mustard
Bunch of spring onions
Seasoned plain flour for dusting
Good splash of olive oil
Chopped walnuts and crisp leaves to serve

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Method

Peel the potatoes, cutting any large ones in half. Put in a pan of lightly salted water and bring to the boil. Simmer for 15 minutes or until completely tender, then drain and return to a low heat to steam dry.
Grate the cheddar or vegetarian alternative into the potato with a good knob of butter and 2 heaped tsp English mustard, then pass through a ricer or push through a metal sieve with the back of a spoon. Season generously. Trim and finely chop a bunch of spring onions, then stir through. When the mash has cooled slightly, shape into 8 small cakes, then dust lightly in the seasoned plain flour.
Heat a good splash of olive oil in a pan and fry the cakes for 5 minutes on each side or until golden and crisp, though soft in the centre, flipping over carefully with a fish slice or palette knife. Fry in batches with extra oil if necessary. Serve with a salad of chopped walnuts and crisp leaves.