Name: Potato And Bacon Cakes
Yield: 4 servings
Ingredients: 4 large potatoes; 2 chicken stock cubes; 2 teaspoons butter; 3 slices bacon, finely chopped; 1 onion, finely chopped; 1/2 cup grated cheese; 1 carrot, grated; 1 zucchini, grated; 3 eggs, lightly beaten; 2 cups dry breadcrumbs; vegetable oil (for frying)

Servings: 4 persons

4 large potatoes
2 chicken stock cubes
2 teaspoons butter
3 slices bacon, finely chopped
1 onion, finely chopped
1/2 cup grated cheese
1 carrot, grated
1 zucchini, grated
3 eggs, lightly beaten
2 cups dry breadcrumbs
vegetable oil (for frying)

1
Peel, chop and cook potatoes (boil, steam or microwave) until tender.
2
Mash the potatoes until smooth.
3
Crumble the chicken stock cubes into 1/4 cup boiling water and stir until dissolved.
4
Melt butter in a pan and add the bacon and onion and cook until the onion is soft.
5
Combine all remaining ingredients except for eggs and breadcrumbs and oil.
6
Mix well.
7
Roll tablespoons of mixture into balls.
8
Dip in egg and roll in breadcrumbs to coat.
9
Heat oil in a large frying pan and shallow fry balls until browned all over and crisp.
10
Drain on paper towels and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Potato And Bacon Cakes

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