1. Put potatoes in a pan of cold, salted water, bring to a boil and simmer 12-15 minutes or until tender. Drain well and pass through a ricer or sieve set over a bowl. 2. Add egg yolk, cheese, and lots of seasoning to the potato and beat inches. 3. Divide into 8 equal balls and flatten into little cakes. 4. Tip the seasoned flour onto a plate and coat the potato cakes in the flour. 5. Add oil to a large frying pan (it should cover the base - you may need to add more than stated) and set over a medium heat. Fry potato cakes in batches for 2 minutes each side until golden and hot throughout. Drain on kitchen paper. 6. Increase heat and fry capers until really crisp, but for no more than a minute. Drain on kitchen paper. 7. Lift the cakes onto warm plates, scatter with capers and serve with salsa verde and lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
