Recipes
Recipes

Spinach & potato cakes

These fresh, fluffy potato cakes go brilliantly with pork or chicken

These fresh, fluffy potato cakes go brilliantly with pork or chicken

Cooking Time

Cook: 2 Hours

Cooking Time

Serves: 8

Cooking Time

Price: £1.05 per serving

Nutritional Information

Each 247g serving contains

Energy
1786kj
427kcal
21%
Fat
25.0g
High
36%
Saturates
9.8g
High
49%
Sugars
1.8g
Low
2%
Salt
4.20g
High
70%
of your reference intake.
Typical energy values per 100g:
723kj/173kcal

Ingredients

600g Maris Piper potatoes (or King Edward potatoes), peeled and cut into even-sized chunks

1 tbsp Asda Dijon Mustard

25g butter

250g smoked streaky bacon, chopped

½ x 350g bag spinach

2 tbsp chopped chives

1 tbsp olive oil

Method

1
Simmer the potatoes in lightly salted water until tender. Drain, then return to the pan and sit on a very low heat for 30 seconds to allow excess moisture to evaporate. Remove from the heat, season well and mash with the Dijon mustard and half the butter.
2
Cook the bacon in a non-stick pan until the fat starts to crisp. Stir into the potato with any fat that has run out, the spinach and chives. Leave until cold.
3
Shape into eight cakes. Put them on a greased baking tray and chill for at least 1 hour.
4
Pre-heat the oven to 220C/200C Fan/Gas 7. Melt the rest of the butter with the oil. Brush the cakes and bake for 18-20 minutes.