Paprika potato and bean cakes
If you want an interesting side dish to accompany roast, grilled or fried meat and fish, try these paprika potato and bean cakes. I normally make them with leftover boiled potatoes, then it only takes 5 minutes to create the patties, another 5 minutes to fry them. The healthier option is to bake them in the oven, just spray them with a little oil.
Ingredients
Method
- Boil, drain, cool the potatoes, then remove their skin.
- Put them in a mixing bowl and mash them roughly with a fork.
- Add the drained beans and the minced garlic. Keep mashing everything, until you get a sticky, textured mixture.
- Add the paprika, seasoning, chives and flour, then create about 4-6 balls from the mixture.Flatten these between your palms and put them on a plate to rest for a few minutes.
- Heat some vegetable oil in a non-stick frying pan and fry the potato cakes on both sides until golden. Or put them on a baking tray, spray them with oil and bake for about 20 minutes until golden.
- Transfer the potato cakes to a plate, lined with paper kitchen towels.
- Serve warm with your main dish.