When the word ‘Cake’ is mentioned, everyone’s mind automatically flicks to thoughts of Mary Berry in a tent, sweet fluffy sponge or something that if you eat too much you’ll get pretty fat! I however have a savoury tooth that dominates my sweet, and so when I make cakes, 90% of the time they are savoury ones.
Fish cakes are a popular favourite as an English pub starter, but I like to go bigger and have them as a main (simply consisting of more of them served with a massive salad, because they are totally worthy of it!).
Savoury potato cakes are more simple and versatile that you think, and don’t have to be made solely from fish. The new recipe I’m sharing with you today is infact a ham and leek cake, and it’s delicious!
As with most of my recipes, they can be pretty messy, but just consider my 5 top tips to savoury cake success and you’ll be making them again and again and again!
- Leave plenty of time – start to make fish cakes before you get hungry and allow a couple of hours (there is cooking, chilling and numerous processes involved)
- Allow the potato to cool slightly before shaping it.
- Don’t add too much liquid to the potato mixture – this isn’t mash potato – it need to be relatively firm so that you can mould it.
- Make sure you have well floured hands before shaping so that your hands don’t end up being the filling.
- Have a well organised kitchen – prepare your plates with your flour, egg and breadcrumbs and set them up in a line so that the process runs smoothly.
Before I share withy you my new recipe I want to invite you to share your own. Do you have a particular flavor that you love, or think would work really well?! – Please share, I would love to hear your ideas… And if you don’t have any, then check out my favorite recipes below;
- Cheddar Cheesy Sweet Potato Fish Cakes with a Chop Chop Salad
- Salmon Fish Cakes Stuffed with a Mediterranean Feta, Olive and Sundried Tomato Filling
- The Ultimate Fish Cake – Mozzarella Stuffed Crispy Bacon and Fish Cakes
- Salmon and Cream Cheese and Horseradish Fish Cake
- Spanish Chorizo Potato Cakes with a Spicy Bean Stew
- Crispy Tuna Fishcake Recipe
Mozzarella Stuffed Ham & Leek Potato Cakes
Makes 4 cakes
- 100g white potato – peeled and sliced
- 1 leek – finely sliced
- 1 courgette – grated
- 75g broccoli florets – finely chopped or whizzed in a blender
- 1 white onion – peeled and finely chopped
- 125g chunky ham – chopped into small pieces
- 1 splash oil
- 1 tsp wholegrain mustard
- 5 tsp mixed herbs
- Salt and pepper
- 2 sliced bread – whizzed into breadcrumbs with 1 tbsp pistachios
- 1 egg – beaten
- 1 large handful plain flour
- 70g mozzarella – cut into 4 cubes
- A little oil – for roasting
Cook the potato in salted water for 15 minutes until soft enough to mash
Heat the oil in a large frying pan and gently fry the onion until soft. Add the leek, courgette and broccoli to the pan and cook until all the excess moisture has gone.
Stir in the ham and cook through for a couple of minutes.
Once cooked, drain and mash the potato until smooth. – if they are a little wet just return the pan to the heat to get rid of any excess liquid.
Mix the potato together with the ham mix, mustard, herbs, salt and pepper and seasoning to taste. Leave the mixture to cool for 20-30 minutes so that it is easier to mold.
Once chilled, flour your hands and shape the mixture into 4 balls.
Set out 4 plates/bowls, the first with the flour, second with the egg and third with the breadcrumbs (I would only use half to start and just top this up when you run out, it saves all the breadcrumbs from getting sticky and clogged with egg). Place a large plate at the end of the line for your finished cakes.
Take your first cake and press your thumb into the centre to make a hole. Place the mozzareall cube into the centre and the seal around it with the potato mix. Roll the ball first in the flour, then and egg and finally the breadcrumbs. Place on your clean plate and repeat the process with the remaining cakes.
Chill in the fridge for 20 minutes to firm up.
Preheat your oven to 180’C
Rub each fish cake in a little oil and place on a baking sheet.
Bake in the oven for 30-40 minutes until golden and crispy.
Serve with a plate of salad and enjoy!
Nutritional Info per Cake:
- Calories – 267
- Fat – 12g
- Carbs – 22g
- Sugars – 4g
- Protein – 17g