Learning Objective
This is a great recipe for learning how to use up fresh sourdough discard to make sourdough potato cakes.
Makes: | 9 |
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Level: | Absolute beginner |
Created Over: | Mix and bake immediately |
Kind of Bake: | Ambient day – French style – mixed in the morning and baked in the evening |
Diversity Score: | 15+ |
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The double build needed to make great sourdough with your starter means that there is always starter discard. These easy potato cakes are a good way to use up the fresh discard. I’m not going to claim that potato cakes are a masterpiece of ingenuity, but they are inexpensive and delicious, and make good picnic food. I especially love using rye starter in this recipe, because the flavour is really good. I wouldn't recommend using very old starter, as it can be a bit too acidic.
These potato cakes will keep for a day, covered, in the fridge and simply need to be reheated gently before serving. I recommend you serve them with some garlic mayonnaise.
Suggested Starter
Any, but rye is especially good
Status of Starter
bubbly, lively first-build starter
DDT
18°C (64°F)
For The Dough
- 400g boiled new potatoes
- 1 sweet red pepper, chopped
- 100g 1st build sourdough starter
- 1 egg
- 100g strong cheese
- 1 tablespoon olive oil, plus extra for drizzling
- 1 rosemary sprig, very finely chopped
- 2 spring onions, chopped
- 1 garlic clove, crushed
- sea salt and freshly ground black pepper
- For the garlic mayonnaise:
- 3 tablespoons mayonnaise, homemade or shop-bought
- 1 garlic clove, crushed or finely chopped
- a small handful of fresh dill, parsley or tarragon, finely chopped
- 1 teaspoon capers, chopped
- finely grated zest of ½ lemon
- sea salt and freshly ground black pepper, to taste
Baking Time
30 minutes
Bake At
110°C/90°C fan/225°F/gas mark ¼
Guidance, tips & techniques
Preheat the oven to 160°C/140°C fan/325°F/Gas Mark 3, and lightly grease and flour a muffin tin.
Place the cooked potatoes in a bowl and crush them using a fork. Add the red pepper, sourdough starter, egg, cheese, olive oil, rosemary, spring onions and garlic. Season with salt and pepper and mix well.
Drop 9 equal-sized dollops of the mixture into the prepared muffin tin. Drizzle over a few more drops of olive oil, then pop the cakes into the oven. Bake for 30 minutes until golden brown. The potato cakes will be softly set while warm, so allow them to cool in the tin, then gently remove them using a butter knife.
While the potato cakes are baking, make the mayonnaise by combining all the ingredients in a bowl. Serve the potato cakes either warm or cold with the garlic mayonnaise on the side.
Learning Outcome
Less waste, more flavour. You will know how to make simple potato cakes as a great way of using up fresh leftover sourdough starter.