Coriander potato cakes with mango chutney
- Jennifer Joyce
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Serves 2
Easy
Prep: 20 mins
Cook: 25 mins
Plus chilling
A star rating of 4.4 out of 5.5 ratingsRate
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Herby patties with a fresh green salad and fruity relish - a thrifty and healthy supper for two that can be easily doubled
Freezable
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g floury potato
cut into chunks
-
1 medium egg
separated
-
handful coriander
chopped
-
3 spring onions
thinly sliced
-
zest ½ lemon
-
50g low-fat cheddar
grated
-
½ red chilli
deseeded and chopped
-
50g dried breadcrumb
toasted
-
½ tbsp vegetable oil
-
mango chutney
to serve
-
green salad
to serve
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Nutrition: per serving
-
kcal316
low
-
fat10g
-
saturates4g
-
carbs39g
-
sugars2g
-
fibre3g
-
protein17g
-
salt1.3g
low
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Method
-
step 1
Cook the potatoes in salted boiling water until they start to fall apart. Drain and put back in the warm pan to dry out for a few mins. Mash the potato, egg yolk, coriander and spring onions together. Season with sea salt and ground black pepper, and mix in the lemon zest, cheddar and chilli. Shape into 8 cakes.
-
step 2
Put the egg white in a bowl and whisk until foamy. Put the breadcrumbs on a plate. Dip the cakes in the egg white, allow the excess to drain off, then coat in the breadcrumbs, pressing to adhere well. Put on a tray lined with baking parchment, cover and chill for 15 mins or until ready to use.
-
step 3
Heat the vegetable oil in a large, heavy-based, non-stick frying pan over a medium heat. Cook the cakes in batches for 2-3 mins each side, or until golden and heated through. Serve with the chutney and salad.
Recipe from Good Food magazine, March 2013
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A star rating of 4.4 out of 5.5 ratings
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