225 g (7 1/2 oz) hard, tangy sheep's or mature Cheddar cheese, finely diced
1–2 teaspoon cumin seeds
2 teaspoons smoked paprika
4 tablespoons plain flour
sunflower or vegetable oil, for shallow-frying
salt and pepper
lemon wedges, to garnish
dips or chutneys, to serve (optional)
Cook the potatoes in a saucepan of boiling water for 10–12 minutes until soft. Drain, then refresh under cold running water and peel off the skins. Place in a bowl and roughly mash with a fork until still a little chunky. Add the cheese, cumin seeds and paprika and season.
Tip the flour onto a plate. Divide the potato mixture into 12 pieces, shape each piece into a ball, then flatten slightly and dip into the flour to lightly coat on both sides.
Heat a thin layer of oil in a large, heavy-based frying pan, add the potato cakes and cook for about 8 minutes, turning occasionally, until crispy and golden brown. Drain on kitchen paper, sprinkle with a little extra sea salt, garnish with lemon wedges and serve with dips or chutneys, if liked.