Name: Bombay potato cakes with fried eggs & mango chutney
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 red onion, halved and thinly sliced -; 1 lime, juiced -; 2 tbsp rapeseed or olive oil, plus a drizzle -; 8 spring onions, chopped -; 300g leftover roast potatoes -; 160g leftover roasted root vegetables (such as carrots and parsnips) -; 2 tbsp curry paste (we used jalfrezi) -; 4 eggs -; 4 tbsp mango chutney -; small bunch of coriander, leaves picked -

Bombay potato cakes with fried eggs & mango chutney

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Bombay potato cakes with fried eggs & mango chutney

1. 1 red onion, halved and thinly sliced -

2. 1 lime, juiced -

3. 2 tbsp rapeseed or olive oil, plus a drizzle -

4. 8 spring onions, chopped -

5. 300g leftover roast potatoes -

6. 160g leftover roasted root vegetables (such as carrots and parsnips) -

7. 2 tbsp curry paste (we used jalfrezi) -

8. 4 eggs -

9. 4 tbsp mango chutney -

10. small bunch of coriander, leaves picked -

How to cook deliciously - Bombay potato cakes with fried eggs & mango chutney

1. Stage

Combine the onion with the lime juice in a small bowl and set aside to pickle. Heat a drizzle of oil in a frying pan over a medium heat and cook the spring onions for 5 mins until softened. Tip these into a bowl with the potatoes, root veg and curry paste. Season, then mash with a fork or potato masher until most of the lumps have been removed and the mixture holds together. Shape into four patties using your hands.

2. Stage

Heat 1 tbsp oil in the pan over a medium heat and cook the potato cakes for 3-4 mins on each side until crisp and golden. Transfer to a plate and cover to keep warm.

3. Stage

Heat the rest of the oil in the pan and fry the eggs to your liking, then season. Serve each potato cake with a fried egg, 1 tbsp chutney, some of the pickled onions and a sprinkling of coriander leaves.