10 mins
Not Too Tricky
makes 6
About the recipe
I’m a big fan of using fresh herbs, but they have a pretty short shelf life, so having a quick recipe on hand that uses them up is a really useful thing. Tinned new potatoes are an unsung hero of the store-cupboard, and are brilliant value – I’ve turned them into a quick pile of herby potato pancakes, so nothing goes to waste.
Ingredients
1 x 567g tin of new potatoes
1 free-range egg
2 heaped tablespoons plain flour
½ a bunch of chives (10g)
olive oil
soured cream, to serve
½ a lemon
Method
- Drain the tin of potatoes and mash in a large bowl.
- Crack in the egg and add the flour. Finely chop most of the chives and add to the bowl with a pinch of sea salt and black pepper. Mix together until you have a batter.
- Place a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil.
- Drop tablespoons of the batter into the hot oil and fry for 4 minutes on each side, until golden and crisp.
- Drain briefly on kitchen paper and serve topped with dollops of soured cream, the remaining chives and lemon wedges, for squeezing over. Delicious eaten on their own as a snack or with smoked salmon, beetroot and a side salad.
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