500g |
potatoes, peeled and diced |
1 |
fresh bay leaf |
4 |
garlic cloves, 2 peeled, 2 crushed |
1 teaspoon |
fine salt |
2 tablespoons |
butter |
425g |
tinned hearts of palm, (see note) |
2 |
celery stalks, finely diced |
2 |
large spring onions, thinly sliced |
1/2 |
jalapeno, seeds removed and finely diced |
2 teaspoons |
fish sauce |
1 teaspoon |
old bay seasoning, (see note) |
1/2 teaspoon |
ground cumin |
1 tablespoon |
dijon mustard |
1 tablespoon |
chopped dill |
1 tablespoon |
chopped coriander |
1 |
lime, zested |
|
vegetable oil, for shallow-frying |
|
sea salt flakes |
|
Mango salsa, to serve |
|
see method for ingredients, to serve |
or |
Garlic aioli, Aioli, to serve |