Oh potatoes, let us count the ways we love you… 

Total Time: 45 minutes
Servings: 6


For the Cakes

  • 4 medium Russet Potatoes
  • 1 cup Frozen Peas, thawed
  • 2 Tbsp Butter, divided
  • 2 Tbsp Parsley, chopped
  • Salt & Pepper
  • 1 Tbsp Dijon Mustard
  • 3 Eggs, beaten
  • 4 Tbsp Flour
  • 1 cup Panko bread crumbs

For the Sauce

  • ½ cup Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 1 tsp Paprika
  • 2 Tbsp sweet Gherkins, chopped
  • 1 Tbsp Capers, minced
  • Squeeze of Lemon juice

Chef's Tip



  1. Bring a pot of salted water to the boil.
  2. Peel the potatoes and add to the water, cook until tender.
  3. Drain the potatoes well and allow to steam for 5 minutes to remove excess moisture.
  4. Put the potatoes in a mixer and beat for 30 seconds to remove lumps. (You could also do this step with a big spoon and some arm power.) Then add the peas, parsley, 1 tbsp butter, salt, pepper, and mustard. The mixture should be firm and easily molded.
  5. Preheat a grill or oven to 375˚F and soak the planks in hot water for at least 15 minutes.
  6. Melt the remaining butter and combine well with the panko breadcrumbs.
  7. Set up a breading station with 1 bowl each of flour, beaten egg, and breadcrumbs.
  8. Start breading by placing each potato cake in the flour, then egg, then breadcrumbs.
  9. Set the cakes on the planks and cook for 20 minutes or until golden and heated through.
  10. While the potato cakes cook, make the sauce by combining all ingredients.
  11. Serve with the sauce.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Plank