These Mediterranean Potato Cakes were so yummy, I had them warm but they’d be just as nice cold with a salad on a hot day.
Method
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Place potatoes in a large pot of boiling water then reduce to a simmer and cook for 12-15 minutes until tender.
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Drain and mash.
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Place capsicum on a baking tray and bake at 250 degrees for 20-25 minutes or until soft and slightly blackened.
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Remove from oven and place into a plastic bag until cool enough to handle, then remove skin from outside and discard.
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Finely slice the roasted capsicum and add to the mashed potato, along with the olives, tomatoes, parmesan and basil.
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Shape into patties then coat in breadcrumbs. Refrigerate for 30 minutes.
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Place the Mediterranean Potato Cakes on a lined baking tray and bake at 220 degrees for 20 minutes until golden and crisp.
Recipe Hints and Tips:
- Mediterranean Potato Cakes are suitable to freeze for up to two months.
