I made these potatocakes as a vegetarian dish, with a side salad and mango chutney.
Lovely in texture soft inside with a spice kick. I fried them in a frying pan but I think it`s better
to bake them in the oven.
Lovely in texture soft inside with a spice kick. I fried them in a frying pan but I think it`s better
to bake them in the oven.
Spicy potato cakes
3 servings
14 oz russet potatoes, peeled and cut into chunks
1 egg yolk
1 tsp salt
Ground black pepper
4 spring onions, sliced
1 lemon, zest
2.5 oz grated cheddar cheese
1 red chili, deseeded and finely chopped
2.5 oz fresh breadcrumbs (or panko)
A handfull cilantro leaves, chopped
Cook the potatoes in water until tender. Drain and leave to dry for 5 minutes.
Mash the potatoes with a masher or fork. Add egg yolk, salt and pepper. Then add spring onion,
lemon zest, chili and cheddar cheese. Mix everything well together and shape into 8 medium cakes.
Put breadcrumbs on a large plate. Roll the cakes in the crumbs until covered.
Heat 1 tbsp in a non-stick frying pan and brown the cakes on both sides.
You can also bake them in a 430 F oven for 5-10 minutes. Turn.
Serve with mango chutney, sour cream and a side salad.
3 servings
14 oz russet potatoes, peeled and cut into chunks
1 egg yolk
1 tsp salt
Ground black pepper
4 spring onions, sliced
1 lemon, zest
2.5 oz grated cheddar cheese
1 red chili, deseeded and finely chopped
2.5 oz fresh breadcrumbs (or panko)
A handfull cilantro leaves, chopped
Cook the potatoes in water until tender. Drain and leave to dry for 5 minutes.
Mash the potatoes with a masher or fork. Add egg yolk, salt and pepper. Then add spring onion,
lemon zest, chili and cheddar cheese. Mix everything well together and shape into 8 medium cakes.
Put breadcrumbs on a large plate. Roll the cakes in the crumbs until covered.
Heat 1 tbsp in a non-stick frying pan and brown the cakes on both sides.
You can also bake them in a 430 F oven for 5-10 minutes. Turn.
Serve with mango chutney, sour cream and a side salad.