BBQ and mozzarella potato cakes. Hello comfort food heaven. Seriously though, you have no idea how excited I am to be posting this today. I’m bouncing up and down in my seat whilst writing this, and my landlady’s dogs are giving me funny looks.
I’m very happy to announce that this post is a paid collaboration with Schwartz. I’m a bit nuts about food, and big flavour will always be a hit with me. It might not come as much of a surprise that Schwartz seasonings are a staple in my herbs and spices cupboard. You can imagine how thrilled I was when they said they wanted to partner on a blog post with me. I was very kindly gifted some of their BBQ seasoning, and asked to feature it in a recipe of my creation. In my monkey brain, this essentially translated as giving a toddler a blank, freshly painted wall and a box of crayons. And telling them to doodle to their heart’s content. This recipe is the pinnacle of those doodlings, if you will.
TLDR: Scroll to the bottom of the post for the full recipe.
These BBQ-flavoured potato cakes are a winner in my books – they could be a meal all by themselves, and they’re jam-packed with flavour. I chose to feature them because of their versatility and how easy they are to make. You can jazz them up beyond this recipe as little or as much as you wish. They can be made from the leftover mash sitting in your fridge after Sunday lunch. You can change up the veggies, add more meat, or no meat at all. You can choose to breadcrumb them like I’ve done, or simply shallow fry them with no breadcrumbs. They can be as petite and delicate or as chonky as you like.
Tip – these are great if you have young children and want to get them involved in the kitchen. Hands will get messy, but hey – that’s what makes for a happy home! Let’s get to it.
- 4 large floury potatoes (King Edward, Maris Piper etc)
- Chorizo (diced)
- Bacon (diced)
- 1 onion (diced)
- Chives (finely chopped)
- Breadcrumbs (golden breadcrumbs and panko)
- 100g flour
- 3 eggs (whisked)
- Schwartz BBQ seasoning
- Black pepper
- Garlic powder
Prepping the potato mix
Roughly cut potatoes into chunks and boil for around 20 mins (or until tender). Unpopular opinion – I like my mash with the potato skins left ON. It adds extra texture that I love (and I don’t have to do the peeling). Fry the bacon and diced onion in a separate pan whilst waiting for potatoes to cook. Once done, drain the potatoes and transfer them to a large mixing bowl.
Mash potatoes with a hand mixer or potato masher, adding butter and milk to make your mash as creamy or as lumpy as you like. Season with salt and pepper and set the mash aside to cool for around 5 mins.
Add one whisked egg, diced chorizo, bacon, chives and cooked onions into the mash. Season generously with Schwartz BBQ seasoning and a touch of garlic powder if you’re a garlic addict like me. Mix well.
Assembling and cooking the potato cakes
Pre-heat oven to 190°C and line a baking tray with greaseproof paper. Give it a spritz of oil. Olive oil spray is great for this – sunflower or vegetable oil work too.
Grab 3 clean bowls. Add 2 whisked eggs, flour and breadcrumbs to each one respectively. Trust me, you’ll want to get this prepped and ready for breadcrumbing before you get your hands all dirty.
Grab a handful of potato mix and flatten gently in the palm of your hand. Add mozzarella to the centre and fold the potato around it until a patty shape is formed. You’re more than welcome to use a ring mold if you wish, or any other wacky shaped molds your heart desires. Coat the potato cakes in flour, egg, and breadcrumbs – in that order. Double-breadcrumb them for extra crunchiness. I used a mixture (roughly 50:50) of golden and panko breadcrumbs – I love the added crunch from panko breadcrumbs, and you can’t beat that rich caramel-ly colour you get from golden breadcrumbs.
Lay your potato cakes out on the oiled baking tray. Bake for around 15 mins or until they turn a beautiful golden-brown colour.
And you’re done! Serve with literally any sides and garnishes of your choosing. I chose a baby leaf salad and added a little splodge of mayonnaise with chopped chives, but the sky is the limit here. Go nuts. Or add some nuts, whatever.
These potato cakes were delicious. The BBQ seasoning adds a lovely depth of flavour and a hint of warmth – perfect if you like a bit of spice to… spice things up. They also surprised me with how filling they are. Two are more than enough for a substantial meal, and they work great as a packed lunch too. I brought some to work for lunch the next day, and I’m pleased to report that they did NOT go soggy in the microwave. They’d be ideal for freezing and reheating in the oven at a later date too. Lazy home cooking box – tick!
Please let me know if you tried making these and how they turned out for you. I’m curious to hear what sides you paired them with and how you garnished them – I think a gremolada in all its fanciness might accompany them rather well! Of course, big thanks to Schwartz for sponsoring this post and working with me, it was a real pleasure making (and eating) this recipe.
If you fancy adding this Schwartz BBQ seasoning to your spice cupboard, you can get your hands on some right now – visit their website or order it on the Tesco page. Check out the Schwartz webpage for different recipe ideas that use the seasoning too if you’re in need of some dinner inspiration. Until next time – you go girl!
Disclaimer: Schwartz have gifted me the BBQ seasoning for this post, but all views are my own. All images in this post have been produced exclusively for thenellybean. All photography by David Smith (links: Shutterstock, Instagram, blog), edited by J.