Name: Coriander potato cakes with mango chutney
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 250g floury potato , cut into chunks -; 1 medium egg , separated -; handful coriander , chopped -; 3 spring onions , thinly sliced -; zest ½ lemon -; 50g low-fat cheddar , grated -; ½ red chilli , deseeded and chopped -; 50g dried breadcrumb , toasted -; ½ tbsp vegetable oil -; mango chutney , to serve -; green salad , to serve -

Coriander potato cakes with mango chutney

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coriander potato cakes with mango chutney

1. 250g floury potato , cut into chunks -

2. 1 medium egg , separated -

3. handful coriander , chopped -

4. 3 spring onions , thinly sliced -

5. zest ½ lemon -

6. 50g low-fat cheddar , grated -

7. ½ red chilli , deseeded and chopped -

8. 50g dried breadcrumb , toasted -

9. ½ tbsp vegetable oil -

10. mango chutney , to serve -

11. green salad , to serve -

How to cook deliciously - Coriander potato cakes with mango chutney

1. Stage

Cook the potatoes in salted boiling water until they start to fall apart. Drain and put back in the warm pan to dry out for a few mins. Mash the potato, egg yolk, coriander and spring onions together. Season with sea salt and ground black pepper, and mix in the lemon zest, cheddar and chilli. Shape into 8 cakes.

2. Stage

Put the egg white in a bowl and whisk until foamy. Put the breadcrumbs on a plate. Dip the cakes in the egg white, allow the excess to drain off, then coat in the breadcrumbs, pressing to adhere well. Put on a tray lined with baking parchment, cover and chill for 15 mins or until ready to use.

3. Stage

Heat the vegetable oil in a large, heavy-based, non-stick frying pan over a medium heat. Cook the cakes in batches for 2-3 mins each side, or until golden and heated through. Serve with the chutney and salad.