4 Hot Vegetarian Vegetables Fruit Hors d'oeuvre Starter Appetiser
Potatoes, peeled and cut into chunks
1 tbsp Curry Paste
Oil for shallow
Fresh Baby salad
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.
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.