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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
Ingredients 675g/1½ 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
Instructions
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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