Wild Garlic Potato Cakes with Horseradish Cream
These crispy potato cakes are flavored with wild garlic and served with a zesty horseradish cream, making a perfect starter or light lunch alongside smoked salmon or poached eggs.
- Cook20 min
- Total20 min
- DifficultyEasy
- Servings4
These golden potato cakes are a wonderful way to use up leftover boiled, steamed, or baked potatoes. The wild garlic adds a subtle, savory note, while the horseradish cream provides a refreshing kick.
They come together quickly and can be prepared ahead of time, making them ideal for a stress-free starter or a satisfying light meal. Serve them with smoked salmon or poached eggs for a delicious combination.
Ingredients
Servings
Converted amounts are rounded.
Method
- Dust a clean work surface generously with flour. Mash the leftover potatoes or press them through a sieve, then season with sea salt and black pepper.
- Beat the egg yolk and finely chop the wild garlic or chives. Add them to the potatoes along with the flour, and mix everything together well.
- Lightly knead the mixture, then place the soft dough on the floured surface and roll it out to about ½ cm thick.
- Divide the dough into 4 equal pieces and shape each into a round cake.
- Chill the cakes in the refrigerator for at least 30 minutes, or until you're ready to cook them.
- Meanwhile, finely grate the fresh horseradish (if using) and mix it with the crème fraîche. Add a squeeze of lemon juice, some black pepper, and a dash of extra virgin olive oil. Set aside.
- Preheat a flat griddle or a non-stick frying pan over high heat until very hot. Cook the potato cakes in a little olive oil for 4 to 5 minutes on each side, until they are golden, crispy, and hot all the way through.
- Serve the cakes with the horseradish crème fraîche and a few slices of smoked salmon—or poach the eggs to your liking (2 minutes for soft, 4 minutes for firm)—along with picked watercress leaves dressed with a squeeze of lemon and extra virgin olive oil. Add a side salad if you like.
💡 Tips
- If you don't have wild garlic, chives or spring onions work well as a substitute.
- Make the cakes ahead and keep them in the fridge until ready to cook—they can be prepared up to a day in advance.
- For a vegetarian version, skip the smoked salmon and serve with poached eggs instead.
Inspired by a recipe from Jamie Oliver