Asian potato cakes with spicy tomato relish
Serves 8
What you'll need:
- 1kg potatoes, peeled and chopped
- 2 red chillies, deseeded and finely chopped
- 1 tbsp green Thai curry paste
- 1 tbsp mayonnaise
- 1 garlic clove, peeled and crushed
- 1 small bunch of coriander, chopped finely
- 2 eggs, beaten
- A little flour (for rolling potato cakes in)
- Fresh breadcrumbs (for coating the potato cakes)
- Sea salt and freshly ground black pepper
Method:
- In a large saucepan of salted water boil the potatoes until tender.
- Drain well and return the potatoes to the pan. Cover and cook gently over a low heat for 5 minutes, shaking often, to remove excess moisture.
- Mash the potatoes and add the chilli, green Thai curry paste, mayonnaise, garlic and chopped coriander. Season with sea salt and black pepper. Allow the potato mixture to cool, cover and refrigerate for 40 minutes.
- Mould the potato mixture into 8 patties. Coat in flour, then dip into beaten egg and roll in breadcrumbs.
- Heat the oil in a large, heavy-based frying pan. Fry the potato cakes until golden-brown on both sides, approximately 3-4 minutes on each side. Serve with the spicy relish.
For the spicy tomato relish:
- 3 tomatoes, finely chopped
- 50ml rapeseed oil
- 1 lime, juice only
- 2 tbsp fresh coriander, chopped
- 2 tbsp fresh basil, chopped
- 1 small red chilli, deseeded and finely chopped
Method:
- To make the tomato relish, mix the tomatoes with the rapeseed oil, the lime juice, the fresh herbs and the chilli in a bowl.
- Leave to stand for approximately 3-4 minutes before serving to allow the flavours to infuse.
