Rustic Potato Cakes & Sun Dried Tomato Pesto

Crispy Rustic Potato Cakes & Sun-Dried Tomato Pesto come together in this flavour-packed duo! Perfect for brunch, a hearty side, or a light meal, these recipes are a match made in foodie heaven. Top with a poached egg for a café-style twist, or keep it simple with a sprinkle of Avohaven Herbalicious for a fresh herby lift or Salt’n’Peppa for a bold, peppery kick. Want a creamy touch? A dollop of sour cream on the potato cakes does the trick. Make them together or separately—either way, they’re sure to become a kitchen favourite!

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Rustic Potato Cakes, Sun Dried Tomato Pesto & Poached Egg

Rustic Potato Cakes

Ingredients:

500 g potatoes, washed, peeled and coarsely grated

2 medium eggs, whisked

1 Tbsp (15 ml) plain flour

½ tsp (2.5 ml) baking powder

½ small onion, finely chopped

2 sage leaves, finely chopped

1 Tbsp (15 ml) chives, finely chopped

100 g Parmesan Cheese, grated

Salt & Pepper (or use Avohaven Salt'n'Peppa)

Oil, for frying

Instructions:

Place the grated potatoes in a clean tea towel or muslin cloth and squeeze out as much excess moisture as possible. This helps achieve crispier potato cakes.

In a large mixing bowl, combine the grated potatoes, whisked eggs, flour, baking powder, onion, sage, chives, and Parmesan. Season with Avohaven Salt’n’Peppa or your preferred salt and pepper. Mix well until all ingredients are evenly distributed.

Heat a drizzle of oil in a frying pan over medium heat.

Scoop about two tablespoons of the potato mixture into the pan for each cake. Flatten slightly with the back of the spoon.

Fry for about 2 minutes on one side until golden brown, then flip and cook for another 2 minutes on the other side. Repeat with the remaining mixture, adding more oil as needed.

Once cooked, transfer to a plate lined with paper towels to absorb any excess oil.

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

Ingredients:

¾ cup sun-dried tomatoes

⅓ cup pine nuts

2 garlic cloves, chopped

½ cup olive oil

⅓ cup finely grated Parmesan cheese

Salt & pepper, to taste

Instructions:

Add the sun-dried tomatoes, pine nuts, and chopped garlic to a small food processor. Blend until the mixture is almost smooth, scraping down the sides as needed.

While the motor is running, gradually pour in the olive oil, blending until fully combined.

Transfer to a bowl and stir in the grated Parmesan. Season with Avohaven Salt’n’Peppa or your preferred salt and pepper.