Bolognese Potato Cake

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Bolognese Potato Cake

Ingredient Notes

Mashed potato:

Use plain mashed potato that’s been seasoned and properly mashed but not loaded with cream and butter. The dough needs a bit of structure to hold the filling, and rich mash makes it too soft. Day-old mash from the fridge actually works best because the moisture has settled. If you’re starting from scratch, boil 800g of starchy potatoes (Sebago, King Edward or Maris Piper), drain them well and mash with a touch of salt and pepper.

Bolognese:

Any cooked bolognese or beef ragu works here, leftover or freshly made. The key is that it needs to be cold and reasonably thick. Hot or runny sauce will steam the potato dough as you assemble and cause the cakes to split in the pan. If you’ve made a fresh batch, chill it down in the fridge for at least an hour. A jarred pasta sauce reduced down with browned mince also works in a pinch.

Mozzarella:

I use grated low-moisture mozzarella here (the kind sold in blocks or bags for pizza) because it melts cleanly without releasing too much water. Fresh mozzarella has too much moisture and will turn the inside of the cake into a soggy mess. If you only have fresh, drain it really well, pat it dry, and use a bit less.

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Ingredients

3 cups mashed potato
½ cup (75g) plain flour
1 egg
sea salt and white pepper, to season
1 cup bolognese meat sauce, cold
1 cup (100g) mozzarella cheese, grated
¼ cup olive oil
side salad to serve

Equipment

Chopping board
Chef’s knife
Large mixing bowl
Box grater (for the mozzarella)
Tablespoon (for portioning the bolognese)
Floured tray or baking sheet (for chilling the cakes)
Large heavy-based frying pan or skillet
Fish slice or spatula
Paper towel-lined plate (for draining)

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Directions

Combine mashed potato, flour and egg in a large bowl, season with salt and pepper and mix until well combined.
Divide dough into 16 portions, then lightly flour a work surface. Press 1 portion out into a round, about 5mm thick, then place on the work surface.
Place a heaped tablespoon of mince mixture in the centre, then some of the cheese.
Press another portion out, then lay on top of the filled dough, pinching around the edges to seal.
Place on a floured tray and repeat with remaining ingredients.
Heat oil in a large frying pan on medium heat. Cook patties in batches for 3-4 minutes each side, until golden brown.
Serve potato cakes with a side salad if you like.

Notes

Chef Tips

Chill the assembled cakes before frying

Once the cakes are sealed, lay them on a floured tray and pop them in the fridge for at least 15 to 30 minutes before frying. The cold firms up the potato dough and stops the cakes splitting and leaking cheese in the pan. If you’re prepping ahead, you can chill them for up to 24 hours.

Don’t crowd the pan

Cook the cakes 3 to 4 at a time depending on the size of your pan. If you crowd them in, the temperature of the oil drops and they end up greasy and pale instead of crisp and golden. Keep the heat at a steady medium so the dough cooks through to the centre and the cheese has time to melt before the outside burns.

Storage

The cooked cakes are best eaten straight away, but they keep well in the fridge for up to 2 days in an airtight container. Reheat them in a 180°C (355°F) oven for 8 to 10 minutes until heated through and crisp again. Don’t reheat in the microwave, the dough goes soggy. The uncooked, assembled cakes can also be frozen on the floured tray, then transferred to a container and kept frozen for up to a month. Cook them from frozen by frying slowly over medium-low heat for 5 to 6 minutes a side.

FAQs

Can I bake these instead of frying them?

Yes, though you lose some of that crispy crust. Brush both sides of each cake with olive oil and bake on a tray lined with baking paper at 200°C (390°F) for 20 minutes, turning halfway. They won’t be quite as golden as the fried version but they’re a good lower-fat option.

What can I serve them with?

A simple green salad dressed with lemon juice and olive oil cuts through the richness nicely. A tomato-based dipping sauce or marinara also works really well, especially if you’re serving them as a starter. For a more substantial meal, I’d serve them with a rocket and parmesan salad and a glass of red wine.

Can I make these vegetarian?

Yes. Swap the bolognese for a thick mushroom or lentil ragu, or use any leftover vegetable stew that’s been reduced down so it’s not too wet. The mozzarella stays the same.

What if my dough is too sticky to roll out?

If the dough’s sticking to the bench, dust both the bench and the top of the dough with extra flour. Wet mash is usually the cause. If it’s still really sticky after flouring, you can add an extra 2 tablespoons of flour to firm it up. Just don’t overwork it or the cakes turn rubbery.