Name: Horseradish potato cakes recipe
Yield: Serves: 4
Ingredients: 800g potatoes suitable for boiling e.g Maris Piper, King Edward; 50g butter; 40g double cream; 20g - 35g horseradish sauce (depending of strength of flavour required); Salt and pepper, to season

By GoodtoKnow

published 25 January 2012

in Recipes

Great served with haggis and neeps & tatties for Burns Night, or with your Sunday roast. The horseradish adds an extra bit of punch to the humble potato cake

Ingredients

800g potatoes suitable for boiling e.g Maris Piper, King Edward
50g butter
40g double cream
20g - 35g horseradish sauce (depending of strength of flavour required)
Salt and pepper, to season

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Method

Boil potatoes until cooked and drain thoroughly. Return to pan and mash or sieve potato until lump-free, add a little butter and cream to give a stiff but creamy texture.
Add enough horseradish sauce to give the required level of horseradish hit and adjust seasoning.
Spoon into baking rings and chill for 30 mins before removing from the rings and pan frying until lightly browned on each side. Serve with your choice of roasted meats, grilled sausage or casserole.

Top Tip for making Horseradish potato cakes

Great served with mashed neeps and haggis for Burns Night

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