See Also: Smoked cheese and potato cakes(recipes)
Irish potato cakes(recipes)
White potato stottie cakes(recipes)
Potato cakes with spicy coleslaw(recipes)
Smoked New Potato Salad(recipes)
Individual Cheese Cakes(recipes)
Mini Cheese Cakes(recipes)
Salmon-Potato Cakes with Mustard Tartar Sauce(recipes)
Smoked duck and sesame potato salad(recipes)
Beetroot and potato rosti with smoked salmon(recipes)

cuiter (iou) and Smoked cheese and potato cakes (recipes)


cuiter (iou)



cuiter verb trans. Scot. L17.
[Origin unkn.]
Attend to (a person) with kindly assiduity.

Smoked cheese and potato cakes (recipes)






Serves 4-5



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



vegetable oil, for deep frying6 large floury potatoes (such as Maris Piper), peeled, cooked and mashed2 large floury potatoes (such as Maris Piper), grated, moisture squeezed out4 white onions, sliced, fried until soft2 garlic cloves, finely chopped700g/1lb 9oz smoked Lancashire cheese, grated salt and freshly ground black pepper150g/5oz plain flour2 large free-range eggs, beaten150g/5oz polenta, for rollingFor the pea purée4 shallots, chopped1 tbsp olive oil100ml/3½fl oz white wine100ml/3½fl oz chicken stock (vegetarians can substitute vegetable stock)500g/1lb 2oz frozen peas2-3 tbsp chopped fresh mint2 tbsp crème fraîche



Method



1. Heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)2. Place the mashed potatoes, grated potatoes, onions, garlic and cheese into a bowl and season, to taste, with salt and freshly ground pepper.3. Mix together well, then mould the mixture into large, flat, round potato cakes. You should be able to make 8-10 potato cakes.4. Dredge each cake in the flour, then dip into the beaten egg. Finally dip each cake into the polenta to coat completely.5. Carefully place the potato cakes into the hot oil and deep-fry for 4-6 minutes, or until golden-brown and cooked through. Carefully remove with a slotted spoon and drain on kitchen paper.6. For the pea purée, fry the shallots in the oil for 2-3 minutes, or until softened.7. Add the Wine and bring to the boil. Reduce the heat and simmer until almost all of the liquid has evaporated.8. Add the stock and bring to the boil. Remove from the heat and allow to cool for five minutes.9. Place the stock mixture into a Food processor. Add the peas and mint and pulse together to create a coarse purée.10. Transfer the pea purée to a bowl, add the crème fraîche and stir to combine.11. To serve, place two potato cakes onto each plate and serve with a dollop of pea purée.