Home-style potato cakes with baked tomatoes


  • 1 kg baking (floury) potatoes, such as desiree, scrubbed
  • 1 large leek, white part only, about 225 g, sliced
  • 2 tablespoons low–fat milk
  • 2 teaspoons wholegrain mustard
  • ¾ cup (90 g) grated mature cheddar
  • ⅔ cup (20 g) chopped flat–leaf parsley
  • 1 tablespoon chopped fresh thyme
  • plain flour for shaping
  • 1 egg, beaten
  • 1 cup (80 g) fresh wholemeal breadcrumbs
  • 4 large beefsteak tomatoes, halved
  • 2 tablespoons garlic–flavoured olive oil
  • fresh flat–leaf parsley to serve


  1. Cut any large potatoes into halves or quarters.
  2. Bring a large saucepan of water to the boil and add the potatoes.
  3. Bring back to the boil, then reduce the heat and cook for 15 minutes, or until tender.
  4. Add the leek to the pan for the last 5 minutes of the cooking time.
  5. Drain the vegetables thoroughly, then spread them out on a tray and leave them to cool.
  6. Preheat the oven to 220°C.
  7. When the potatoes are cool enough to handle, peel them and put in a large bowl with the leek.
  8. Crush the potatoes with a fork.
  9. Add the milk, mustard, cheese, parsley and thyme, and mix well together.
  10. Divide the mixture into 8 portions.
  11. Shape each into a rough ball, then press on a floured surface into a flat cake about 9 cm across and 3 cm thick.
  12. Set the potato cakes on a clean tray or platter.
  13. Brush with the beaten egg and sprinkle over half the breadcrumbs.
  14. Turn the potato cakes over and coat the other sides with egg and breadcrumbs.
  15. Transfer the potato cakes to a lightly greased, non–stick baking tray and bake for 15 minutes.
  16. Meanwhile, place the tomatoes in an ovenproof dish, cut side up.
  17. Brush with the garlic oil and sprinkle over any remaining breadcrumbs.
  18. Turn the potato cakes over carefully with a spatula or palette knife.
  19. Put the tomatoes into the oven with the potato cakes and bake for a further 10 minutes, or until the potato cakes are golden, then serve with a sprinkling of parsley.

Serves 4
Preparation: 20 minutes, plus cooling
Cooking: 40 minutes


Source: Light bites & lunches
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