Mini potato cakes with pesto topping

Ingredients 7
Servings 12


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


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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