Chorizo and potato cakes

A simple supper recipe for chorizo and potato burgers, which can easily be adapted to make use of leftover ingredients.

Prep: 1 hr
Cook: 15 mins
Serves 2

Ingredients
150g cooking chorizo
60g sweetcorn (defrosted, if previously frozen)
400g potatoes
1 cup of breadcrumbs
Seasoning
2 tbsp oil for frying

Method

  1. Peel, chop and boil the potatoes until tender. Mash and allow to cool enough to handle.
  2. Dice the cooking chorizo, and gently fry and until cooked through.
  3. Mix together all of the ingredients so that the chorizo and sweetcorn are spread out reasonably evenly through the mix.
  4. Form into burger shapes (2 per person). Cover and chill for 30 mins.
  5. Gently press burgers into breadcrumbs to coat as evenly as possible.
  6. Heat the oil in the frying pan until a test breadcrumb starts to sizzle, then place the burgers into the pan. Fry for about 5 minutes per side, until the crumbs are nicely golden and sizzling, and the burgers are warmed through.
  7. Serve immediately, with a simple vegetable accompaniment, such as a green salad.

Easily adapted to make use of gluten-free breadcrumbs if necessary. For the wafflier version of how to turn leftovers into potato cakes for dinner, read Kitchen Wombling: Chorizo potato cakes 🙂




This blog post was written by Emma Cooper and was published on The Unconventional Gardener website. If you're reading it elsewhere you may want to navigate away from plagiarised content.

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