Potato Cakes

Preparation time: 10 minutes

Cook time: 25 minutes

Nutrition facts (per serving): 60 cal (7g fat, 0g protein, 0g fiber)

The potato cakes make up a great appetizer for the table, and you can serve them as a delicious snack as well. Savor their crispy coating and creamy taste.

Ingredients (20 servings)

21 ounces potatoes, peeled and diced

1 egg yolk

2 teaspoons fresh coriander, chopped

5 spring onions, trimmed and chopped

Zest of 1 lemon

3 1/2 ounces dry breadcrumbs

1 tablespoon vegetable oil

5 ounces crème cheese with Sweet Chili

2 tablespoon lime juice

1 tablespoon light mayonnaise

Preparation

Boil and cook the potatoes in boiling water until soft. Drain them and mash in a bowl until smooth. Stir in the coriander, egg yolk, spring onions, and lemon zest. Mix well and make about 20 small cakes. Spread the breadcrumbs on a plate. Roll the cakes in the crumbs to coat. Heat all the vegetable oil in a heavy-based nonstick skillet and fry the potato cakes for 4 minutes per side until brown. Meanwhile, mix Philly and lime juice in a small bowl. Stir in mayo and mix until soft. Serve the potatoes cakes with the dipping sauce.