Ingredients:

  • 5 lbs (680 g) Russet or King Edward Potatoes, Peeled
  • 1 cup packed (120 g) Sharp Mature Cheddar Cheese, Grated
  • 1 Large Egg, Lightly beaten
  • 2 tbsp (30 g) All-Purpose (Plain) Flour
  • 1/4 cup (30 g) Panko Breadcrumbs
  • 3 Spring Onions (Scallions), Finely sliced
  • 1 tsp Smoked Paprika (Pimentón Ahumado)
  • 1 tsp Sea Salt Flakes, plus more for seasoning
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup approx. (120 ml) Sunflower or Vegetable Oil, For frying
  • -- For the Sour Cream & Chive Dip ---
  • 1/2 cup (120 g) Full-Fat Sour Cream
  • 2 tbsp (5 g) Fresh Chives, Finely snipped
  • 1/2 tsp Lemon Zest
  • Salt and Pepper, To taste

Instructions:

  1. Peel the potatoes and grate them coarsely. Transfer the grated potato to the center of a clean kitchen towel. Twist tightly to squeeze out as much moisture as possible. Transfer the squeezed pulp to a dry bowl.
  2. Add the grated cheese, sliced spring onions, smoked paprika, salt, pepper, flour, and panko breadcrumbs to the potato. Toss lightly. Pour in the lightly beaten egg and mix gently until just combined.
  3. Form the mixture into 8–10 flat, circular patties (about 1.5 cm thick), pressing them firmly. Place the shaped patties on a parchment-lined plate and chill in the refrigerator for a minimum of 30 minutes.
  4. Prepare the dip: Combine the sour cream, snipped chives, lemon zest, salt, and pepper in a small bowl. Stir well and set aside in the fridge.
  5. Heat 1/2 cup of oil in a large frying pan over medium-high heat until it shimmers. Carefully place 3–4 cakes in the hot oil (do not overcrowd the pan). Fry for 4–5 minutes per side until deeply golden brown and crispy. Reduce heat slightly if browning too quickly.
  6. Remove the cakes from the pan and place them immediately on a wire rack set over a baking sheet to allow excess oil to drain. Season immediately with a final pinch of salt. Repeat the process with the remaining cakes. Serve immediately alongside the Sour Cream & Chive Dip.