Masala potato cakes

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes
  • Total time: 50 minutes
  • Serves:4


    600g Waitrose Duchy Organic Potatoes, peeled and cut into large chunks
    1 tsp fenugreek seeds
    3 tbsp olive oil
    1 bunch Waitrose Duchy Organic Salad Onions, trimmed and finely chopped
    2 cloves garlic, finely chopped
    1 large red chilli, deseeded and finely chopped
    1 tsp ground turmeric
    28g pack fresh coriander, chopped, plus a few leaves to garnish
    2 tbsp plain flour
    1 lemon, cut into wedges, to garnish (optional)


    1. Place the potatoes in a saucepan and cover with water. Bring to the boil and simmer for 12-15 minutes. Drain the potatoes and return to the saucepan.

    2. Place the fenugreek seeds in a large non-stick frying pan and toast over a gentle heat for a few minutes until they start to release their aroma. Transfer to a pestle and mortar and grind to a coarse powder.

    3. Heat 1 tbsp of oil in the frying pan and cook the salad onions for a few minutes then add the garlic and cook for 30 seconds. Stir in the chilli, turmeric and ground fenugreek then cook for 1 minute. Tip the onion and spice mixture in with the potatoes, add the chopped coriander then mash together with a masher or fork. Cool slightly then shape into 8 even sized potato cakes.

    4. Dust the potato cakes with flour. Heat the remaining oil in the same frying pan and gently fry the cakes for 3-4 minutes each side until golden. Garnish with coriander leaves and lemon wedges.

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