Coriander Potato Cakes With Mango Chutney
These crispy potato cakes are bursting with flavor from fresh herbs, zesty lemon, gooey cheddar, and a hint of chili. Coated in toasted breadcrumbs for a satisfying crunch, these golden brown cakes are perfect for a savory meal. Enjoy them with a dollop of mango chutney on the side for a sweet and tangy contrast, alongside a fresh green salad to balance out the richness. A delightful dish that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 250g floury potatoes , 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 breadcrumbs , toasted
- ½ tbsp vegetable oil
- mango chutney , to serve
- green salad , to serve
Instructions
- 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.
- 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.
- 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.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 316 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.3 milligram of sodium
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