Mini potato cakes with pesto topping


Ingredients 7
Servings 12
Time

Ingredients

  • 4
    medium potatoes, cooked, drained and mashed
  • 2
    eggs, beaten
  • salt and milled pepper
  • sunflower oil
  • 100
    ml
    mascarpone cheese
  • 50
    ml
    basil pesto
  • Parmesan shavings to garnish
 

Method

 
Combine potatoes and eggs well. Season and shape into 12 small balls. Heat oil in a frying pan and shallow fry cakes until golden. Drain on absorbent paper. Mix mascarpone and pesto and top each potato cake with some of the mixture. Serve garnished with Parmesan shavings.
 

Read more on: starch  |  shallow-fry
 

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