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Bombay potato cakes with fried eggs & mango chutney

One serving of Bombay potato cakes with fried eggs & mango chutney

Bombay potato cakes with fried eggs & mango chutney

Name: Bombay potato cakes with fried eggs & mango chutney
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 red onion halved and thinly sliced; 1 lime juiced; 2 tbsp rapeseed or olive oil plus a drizzle; 8 spring onions chopped; 300g leftover roast potatoes; 160g leftover roasted root vegetables (such as carrots and parsnips); 2 tbsp curry paste (we used jalfrezi); 4 eggs; 4 tbsp mango chutney; small bunch of coriander leaves picked

Cassie Best

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Serves 4

Easy

Prep: 10 mins - 15 mins

Cook: 10 mins

A star rating of 5 out of 5.2 ratingsRate

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Use up leftover roasties and veg from your Christmas dinner to make these Bombay potato cakes, served with fried eggs, pickled onions and mango chutney

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 red onion

halved and thinly sliced
1 lime

juiced
2 tbsp rapeseed or olive oil

plus a drizzle
8 spring onions

chopped
300g leftover roast potatoes
160g leftover roasted root vegetables

(such as carrots and parsnips)
2 tbsp curry paste

(we used jalfrezi)
4 eggs
4 tbsp mango chutney
small bunch of coriander

leaves picked

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Nutrition: Per serving

kcal396
fat22g
saturates3g
carbs34g
sugars13g
fibre6g

high
protein13g
salt1.1g

Method

step 1

Combine the onion with the lime juice in a small bowl and set aside to pickle. Heat a drizzle of oil in a frying pan over a medium heat and cook the spring onions for 5 mins until softened. Tip these into a bowl with the potatoes, root veg and curry paste. Season, then mash with a fork or potato masher until most of the lumps have been removed and the mixture holds together. Shape into four patties using your hands.
step 2

Heat 1 tbsp oil in the pan over a medium heat and cook the potato cakes for 3-4 mins on each side until crisp and golden. Transfer to a plate and cover to keep warm.
step 3

Heat the rest of the oil in the pan and fry the eggs to your liking, then season. Serve each potato cake with a fried egg, 1 tbsp chutney, some of the pickled onions and a sprinkling of coriander leaves.

Recipe from Good Food magazine, December 2021

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A star rating of 5 out of 5.2 ratings

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