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Spinach Potato Cakes   Veg  HT  ACC  45mins


Serves 4 - 6      Hot   Vegetarian  Vegetables   Accompaniment  Eggless



675g/1 lb Potatoes, cut into chunks 

2 teasp Salt

275g/10oz frozen chopped Spinach, thawed 

3 tbsp Butter 

2 tbsp Cream 

3 tbsp Plain Flour 

teasp dried Tarragon 

Salt and Pepper 

Vegetable Oil for shallow frying




1. Preheat the oven to 140C, 275F Gas Mark 1 and line a baking sheet with kitchen paper.


2. Bring a large pan of water to the boil. Add the salt and potatoes and cook for 15 minutes or until tender.


3.  Meanwhile, place the spinach in a sieve over a bowl and press out as much water as possible. Set aside.


4. Place the butter and cream in a saucepan and heat gently until melted. Set aside.


5. Drain the cooked potatoes and place in a large bowl  together with the spinach, butter mixture, flour, tarragon, and salt and pepper to taste. Mash until well blended.


6. On a lightly floured surface, form the potato mixture into twelve 12mm/1/2-inch thick cakes, gently coating all sides with flour.


7. Heat the oil in a large frying pan until hot, add the potato cakes, 4 at a time, and fry for 3 minutes on each side until well browned. 


8. Drain the cooked cakes on crumpled kitchen paper  then place on the lined baking sheet and keep warm in the oven until the remaining cakes are made. Serve hot.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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