- 1lb 10oz (750g) baking potatoes, such as Burbank or Russet, peeled and cut into 1in (2.5cm) chunks
- 1/3 cup freshly grated Parmesan cheese
- 1 large egg yolk
- Salt and freshly ground black pepper
- 3 tbsp all purpose flour
- Vegetable oil for frying
- 1 tbsp capers
- Lemon wedges, to serve
- Bring a saucepan of lightly salted water to a boil over high heat. Add the potatoes, reduce the heat to medium-low, and simmer about 15 minutes, until tender. Drain well. Pass the potatoes through a potato ricer into a bowl. (Alternatively, rub through a sieve.)
- Add the Parmesan and egg yolk, season generously with salt and pepper, and mix. Divide into 8 equal balls and flatten into little cakes, each 2in (5cm) in diameter. Spread the flour in to a plate, and season with salt and pepper. Coat the potato cakes in the flour and refrigerate until needed.
- Pour enough oil into a frying pan to come 1/8 in (3mm) up the sides and heat over medium heat. In batches, add the potato cakes and fry for about 2 minutes on each side, or until golden. Transfer to paper towels to drain.
- Increase the heat to high. Add the capers and fry for about 45 seconds, or until crisp. Drain on paper towels. Place the potato cakes on a platter, sprinkle with the capers, and serve with lemon wedges.