Spring Onion Potato Cakes

Andrew Phelan - Matt O’ Keeffe & Edward Hayden


  • 4 large potatoes-peeled, cooked and mashed
  • 1 tablespoon fresh parsley
  • 1 bunch spring onions
  • 1 egg
  • 2 dessertspoon of plain flour


Thinly slice the spring onions.

Mix with the mashed potatoes chopped parsley and the flour. Beat in the egg yolk.

Mould into little potato cakes and shallow fry on a hot pan with a little oil until brown on either sides then finish off in a hot oven for a further 10 minutes.