So...you had tacos on Taco Tuesday....and now you've got half a tub of sour cream leftover? Well- these are for you! Or if like me you're looking for other ways to serve potatoes because you're sick of roast potatoes...these are most definitely for you.
These are the perfect size for little hands that haven't managed mashed potato with a spoon but are independent! They've got crunch on the outside and smoothness of the inside. There's something about sour cream and potatoes...
If you're looking for a change, switch the spring onions for chives and you've basically got sour cream and chives baked potato patties. Like the chips, but not preservatives and a lot better for you! Make sure they are allowed to cool in the cups of the muffin tray or they can fall apart.
I've even used these as a vessel- with a splattering of creme fraiche and some smoked salmon they look very posh as finger food!
They are tasty, a bit unusual and freeze spectacularly, so are an easy side with dinner: I'd pop them in the oven on a tray from frozen to reheat. They also went down a treat. The size that they are means that two make an adult serve and one for mini kidgredients. These are actually quite nice cool too, so give them a go in the lunchbox.
Sour cream and cheese potato cakes
- 8-10 medium potatoes peeled
- 4 tablespoons sour cream
- 1 cup grated cheese
- 3 spring onions chopped finely
- olive oil
- Preheat your oven to 180 degrees
- Cook the potatoes using your preferred method. Then mash with a fork. They don't have to be perfectly mashed, some lumps are ok.
- Allow to cool for 5-10 minutes or until you can happily stick your finger in the mix without burning!
- Mash in the sour cream and cheese and spring onions.
- Oil the cups of a 12 cup silicone cupcake tray.
- Fill the cups to halfway with the mix, flattening it into the cups.
- Sprinkle with olive oil.
- Bake at 180 degrees for 30 minutes or until golden.
- Cool in the pan for 10 minutes then serve or remove to a cooling rack to cool completely before freezing.