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Potato Cake

Pan-Fried Potato Cakes & Chicken Skewers

Cilona Basement Bakehouse

Looking for a heart-warming post-workout meal can be tricky, so let the Basement Bakehouse show you a real maco-friendly treat in these Pan-Fried Potato Cakes!

By Cilona A.K.A Basement Bakehouse


Ingredients

Nutrition

Macros – Serves 4

  • Calories: 63kcal
  • Protein: 3g
  • Carbs: 10g
  • Fats: 2g
  • Sugar: 4g

No time to make?

Nutritional comparison

Compare Cliona's Recipe Standard Recipe Difference
Calories 260 295 -25
Protein 22.2g 24g +1.8g
Carbs 28g 17g +11g
Fat 7.8g 17g -9.2g

Method:


  1. Chop the potatoes small and cover with water. Bring to the boil, and add the chicken stock cube. Cook until the potatoes are soft.
  2. Drain the water, retaining 50mls to one side. Mash, or if you're using a potato ricer as suggested above rice the potatoes into a mixing bowl.
  3. Straight away add the stock, parsley, salt & pepper, cheese (if using), and egg. Quickly mix together until smooth. The heat of the potatoes will cook the egg, and it makes the mash very smooth and creamy.
  4. Set a large frying pan on the hob over a medium heat, spray with Fry Light and then reduce the heat once the Fry Light is bubbling slightly.
  5. Spoon round balls of mashed potato into the frying pan, spaced widely apart. I used an ice cream scoop to get them chthe same size and shape! Using the back of a spoon, sprayed with Fry Light, press the potato down into an circle about a centimetre to a centimetre and a half thick.
  6. Neaten up the edges as they cook, using a spatula to press the top of the potato cakes occasionally to help bind them together.
  7. When they have browned on one side, flip and continue cooking until browned on that side too. Remove from the pan and repeat until the mash is gone.
  8. Serve hot or cold with extra parsley to garnish!
Just £1.35


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