4 Serves
45 Mins
Wash the potatoes, cut them into wedges, and place them in a pot filled with water. Boil over high heat until tender, approximately 20 minutes.
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Vitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
187 µg / 400 µgCalcium
493 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
235 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
1836 mg / 4,700 mgSodium
1545 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
12 g / 28 gSugar
7 g / 50 gSaturated Fat
11 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Drain the potatoes, peel them, and mash thoroughly in a bowl using a potato masher.
Finely mince the bacon and onion. Dice the white cheese into small cubes.
Heat olive oil in a wok over high heat. Sauté the onion until fragrant, then remove and set aside. In the same wok, fry the bacon for 30 seconds, then remove from heat.
Combine the mashed potatoes, cooked onion, bacon, salt, black pepper, dried mixed herbs, and corn flour in a mixing bowl. Mix until well incorporated.
Lightly coat your palms with olive oil. Take a portion of the potato mixture, flatten it, place a piece of cheese in the center, and fold the edges to seal into a round cake.
Heat a thin layer of olive oil in a frying pan over medium heat. Fry the potato cakes until both sides are golden brown.
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