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Horseradish Potato Cakes
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A hearty supper for cold, dark nights . . .
Recipe and Image Baxters (www.baxters.com)
- Serve with your favourite sausages
Horseradish Potato CakesIngredients
- 800g potatoes suitable for boiling (e.g. Maris Piper, King Edward)
- 50g butter
- 40g double cream
- 20 – 35g Baxters Horseradish Sauce (depending of strength of flavour required)
- Salt and pepper
- 8 sausages
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 Baxters Horseradish sauce to give the required level of horseradish hit and adjust the seasoning to taste.
- Spoon the mash into baking rings and chill for 30 minutes before removing from the rings and pan frying until lightly browned on each side.
- Serve with your favourite sausages and a splash of gravy or with your choice of roasted or casseroled meats.
