West Bothnia Cheesy Potato Cakes
- 450g (3 1/2 cups) potatoes, peeled and grated
- 200g (2 cups) parsnips, peeled and grated
- 150g (1 cup) carrots, peeled and grated
- 120g (1 cup) all-purpose flour
- 60g (1/2 cup) almonds, sliced
- 190g (1 1/2 cups) aged cheddar cheese, crumbled
- 3 large eggs
- 180ml (3/4 cup) 3% milk
- 7g (1 1/2 teaspoons) salt
- Unsalted butter, to taste
- 60ml (1/4 cup) olive oil
- 1.25g (1/4 teaspoon) black pepper
1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine grated potatoes, parsnips, carrots, flour, salt, and black pepper. Mix the ingredients well until they're evenly distributed.
3. In a separate bowl, whisk together eggs, milk, and crumbled aged cheddar cheese until smooth.
4. Add the egg mixture to the potato mixture and gently fold the ingredients together until just combined. Be careful not to overmix, as this can make the patties dense.
5. Using your hands, shape the mixture into small patties, about 3.8cm (1 1/2 inches) in diameter and 1.3cm (1/2 inch) thick. You should end up with around 12 patties.
6. Place the patties on a baking sheet lined with parchment paper, leaving about 2.5cm (1 inch) of space between each patty. Drizzle with a little olive oil and sprinkle with sliced almonds.
7. Bake the patties in the preheated oven for 20-25 minutes, or until they're golden brown and crispy on the outside.
8. Serve the patties hot with a dollop of butter and a side of sweetened lingonberry jam or crème fraiche, if desired.
- mixing bowl
- whisk
- baking sheet
- parchment paper
- oven
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