Serves: 6

Prep time: 30 minutes

Cooking time: 10 minutes




600g dry mash

100g finely grated veggie parmesan

Few snipped chives


Filling – 100g each grated mozzarella, gruyere, cheddar


150g flour

3 beaten eggs

300g brioche crumbs


Salsa – 4 plum toms

70ml x v olive oil

30ml red wine vinegar

12 basil leaves


Clove garlic

Tsp chilli flakes


24 chopped cherry toms

12 sun dried toms , chopped

12 sun blush toms, chopped



  1. Mix together 600g dry mashed potatoes, 100g finely grated veggie parmesan and a few snipped chives. Divide into 6. Roll into balls.
  2. Mix together 100g each grated mozzarella, gruyere and cheddar. Press into 6 balls.
  3. Make a well in the middle of the mash, add the cheese, then seal up and press out into a patty/potato cake shape.
  4. Roll all the balls in a mix of 150g flour, 3 beaten eggs and 300g brioche bread crumbs, then shallow fry (or deep) for 4-5 minutes. Finish in the oven at 200c for 4-5 minutes.
  5. For the salsa – blend 4 plum tomatoes, 70ml extra virgin olive oil, 30ml red wine vinegar, 12 basil leaves, salt & pepper, 1 clove garlic and 1tsp chilli flakes until smooth.
  6. Add some of this to 24 chopped tomatoes, 12 chopped sun dried tomatoes and 12 chopped sun blush tomatoes (you’ll have too much dressing).
  7. Serve your potato cake on top of the salsa.


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