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Curried Potato Cakes with Coconut Dressing   Veg  HT  HD  55mins


Serves 4    Hot Vegetarian Vegetables  Fruit   Hors d'oeuvre Starter Appetiser  Eggless 



675g/1 lb Potatoes, peeled and cut into chunks

2 Eggs

1 tbsp Curry Paste

15g/1oz Freshly chopped Coriander

Oil for shallow frying

2 Avocados

Fresh Baby salad leaves

Coconut Dressing

240ml/8fl.oz. Plain Yoghurt

120ml/4fl.oz. Mango Chutney

25g/1oz Desiccated Coconut




1. Preheat the oven to 140C, 275F Gas Mark 1 and line a baking sheet with kitchen paper.


2. Place the salt and potatoes in a large saucepan, cover with cold water, bring to the boil and cook for 20 minutes or until tender.


3. Meanwhile, place the ingredients for the dressing in a mixing bowl and mix until thoroughly blended. Place in the refrigerator until ready to serve.


4. Drain the cooked potatoes return to the pan and mash until smooth.


5. Add the eggs, curry paste and coriander and mix well.


6. On a lightly floured surface, form the potato mixture into twelve 12mm/1/2-inch thick cakes, gently coating all sides with flour.


7. Heat the oil in a large frying pan until hot, add the potato cakes, 4 at a time, and fry for 3 minutes on each side until well browned.


8. Drain the cooked cakes on crumpled kitchen paper then place on the lined baking sheet and keep warm in the oven until the remaining cakes are made.


9. To serve - divide the salad leaves between 4 serving plates, arrange 3 potato cakes in the centre of each plate, decorate with avocado slices and place a tablespoon of dressing in the centre. Serve any remaining dressing separately.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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