Curried potato cakes

Curried potato cakes

By
From
The Potato Cookbook
Makes
12

I like to prepare these potato cakes the night before and leave them, covered, in the refrigerator so the next day dinner is super easy to cook. You could serve them with a tomato salad on the side or they make a yummy vegetarian burger with spinach leaves and tomato chutney on a soft roll.

Ingredients

Quantity Ingredient
2 medium-large floury potatoes, peeled and cut into 3 cm pieces, about 550 grams
1/4 teaspoon salt, for the cooking water
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons curry powder
100 grams frozen peas
90 grams panko breadcrumbs
2 large eggs, whisked, at room temperature
1 tablespoon fresh chives, sliced
80ml olive oil

Method

  1. Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and return to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Mash the potatoes well and transfer to a medium mixing bowl.
  2. Add the sea salt, pepper and curry powder and stir until the potato is golden.
  3. Cook the peas according to the packet instructions, drain and stir them through the potato mixture.
  4. Stir one-third of the panko breadcrumbs into the potato mixture, then stir through the beaten eggs until you can no longer see streaks of egg.
  5. Place the remaining panko breadcrumbs in a wide, shallow dish. Divide the potato mixture equally into 12 balls and form each into a round patty 1.5 cm deep. If you’ll be making burgers, divide the mixture into 6 balls and form them into round patties about 2 cm thick. Place each patty in the panko breadcrumbs and turn to coat. Place each patty on the plate, cover and refrigerate for at least 1 hour or overnight.
  6. When ready to cook the potato cakes, preheat the oven to 160°C and line a baking tray with baking paper.
  7. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Cook 6 potato cakes until the bottoms are brown and crispy, about 5 minutes. If making burgers, cook 3 large potato patties at a time. Turn them carefully and cook for a further 5 minutes on the other side. Transfer the cooked potato cakes/patties to the baking tray and place them in the oven to keep warm. Pour the remaining olive oil into the pan and cook the remaining potato cakes/patties in the same way.
  8. Serve immediately as the centre of a main meal or the star of a vegetarian burger.
Tags:
Potato
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