Melt-in-the-middle potato cakes with quick pickles

Method

1. 1

   First, make the quick pickles. Cut the cucumber halves into 2mm-thick slices and toss with the onion and other pickling
   ingredients in a non-metallic bowl. Then use your hands to scrunch the vegetables and work in the sugar, salt and dill. Place a saucer over the top of the veg and weigh down with a food can or jar, then set aside while you make the potato cakes.

2. 2

   Bring a large saucepan of water to the boil, lower in the potatoes and cook for 10–12 minutes until completely soft to the point of a knife. Remove with a slotted spoon to a colander and leave to cool and let as much steam evaporate as possible.

3. 3

   Add the peas to the potato cooking water and boil for 1 minute or until they rise to the surface, then drain and place in a
   mixing bowl.

4. 4

   Place the spinach in a large saucepan with just the water left clinging to the leaves after washing. Cover the pan with a lid and cook over a medium heat for 1 minute until just wilted. Transfer the spinach to a sieve over the sink and press with the back of a wooden spoon to out squeeze out as much water as you can.

5. 5

   Add the potatoes to the bowl with the peas and use a potato masher to mash the potatoes until smooth. Squeeze out any
   remaining water from the spinach with your hands, then chop it roughly before adding to the mash along with the crème
   fraîche and mustard. Taste and add more salt, pepper and/or mustard depending on your preference.

6. 6

   Take a handful of the potato mixture and flatten it with your palm. Place a cherry tomato-sized piece of mozzarella, or a
   mozzarella pearl, in the centre of the potato mixture, fold the sides of the mixture over the cheese and then flatten the mixture around the mozzarella so that it’s entirely encased in the middle and you have a patty shape. Place on a tray lined with non-stick baking paper. Repeat with the remaining potato mixture and mozzarella – you should have about 10 cakes. Place the tray in the fridge for 20 minutes to cool and firm up the patties, which will help them to hold their shape when you fry them.

7. 7

   Beat the egg in a wide bowl and place the breadcrumbs on a plate. Dip each potato cake first in the egg and then in the breadcrumbs, coating both sides.

8. 8

   Heat enough vegetable oil to coat the base of a large frying pan over a medium heat and cook the potato cakes, in batches to avoid overcrowding the pan, for 4–5 minutes on each side until crisp and golden. Place the cooked cakes on a baking sheet and keep warm in a low oven while you cook the remainder.

9. 9

   To serve, place a spoonful of the pickles alongside each potato cake (2 cakes per person is about right) and then break into them to reveal the melting middle.

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