Smeg BBQ Tray Recipe: Spinach Feta Potato Cakes on the Smeg BBQ Tray

One of the best ways to use the BBQ tray is for cooking foods that might otherwise mean standing for longer periods over a cooktop . These potato cakes can of course be cooked in a frying pan, however only a few at a time, meaning time wasted while they are cooking.  By using the BBQ tray not only are they cooked quicker, but the entire batch can be cooked at once. 
This recipe uses spinach, but silverbeet, cabbage or other greens work equally as well, or instead, try bacon and cheddar. The choice is yours.  
You can boil the potatoes or steam them, whatever is most convenient, but if you boil them let them stand in a colander for a while to evaporate off excess moisture. 
You can also mash the potatoes if you wish, but if you have a potato ricer ,its the best way to guarantee lump free potatoes.

METHOD

1. Place BBQ plate in oven and preheat on BBQ function 220C for 20 minutes.
2. Peel and chop the potatoes into 3cm cubes and either steam or boil until soft.
3. In the last 5 minutes, steam the spinach.
4. Pass the potatoes through a potato ricer, into a large bowl
5. Squeeze out excess moisture from the spinach, then chop and add to the potato mixture
6. Add the chopped spring onions, crumbled feta, parmesan, flour, egg and seasoning, and mix well 
7. Form into patties. You can choose to make 4-5 large fat potato cakes, or 8-10 smaller cakes 
8. Brush the cakes with melted butter and place on hot BBQ tray and cook for 6 minutes or until golden brown on the bottom, turn and cook for a further 5-6 minutes.