Potato Cakes with Cotechino and Scamorza
How cute are these cakes? And the taste? I’ll tell you, they’re simply FANTASTIC! Very easy to make and perfect to include in our festive menus to enrich our tables. The cotechino is usually made with lentils but if you’re tired of lentils over the years, try this recipe. The great thing about this recipe is that we don’t have to portion as making the cakes already gives us single servings! Personally, I liked them a lot, if you try them, let me know in the comments if you liked them!
Also try these recipes with cotechino:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Potato Cakes with Cotechino and Scamorza:
- 3 cups potatoes
- salt
- 1.5 tbsp butter
- 3.5 oz scamorza cheese
- 3.5 oz cotechino
- olive oil
- to taste breadcrumbs
Steps
For the preparation of Potato Cakes with Cotechino and Scamorza watch the video HERE.
First, cook the cotechino in boiling water following the instructions on the package. Meanwhile, also boil the potatoes for about 20 minutes, then drain and mash them immediately. Add the butter.
Add a pinch of salt and mix. Brush the molds (like muffin tins) with oil and add some breadcrumbs (as you would flour the baking pans).
Put some of the potato mixture in each leaving the center free. Cut the cotechino into pieces and put some pieces into the cakes.
Also add some pieces of scamorza then cover with the potato mixture. Add some breadcrumbs on top.
Bake at 356°F for about 20 minutes.
Enjoy your meal!
