Coriander potato cakes with mango chutney
Coriander potato cakes with mango chutney takes around 45 minutes from beginning to end. This recipe serves 2 and costs $1.88 per serving. One serving contains 406 calories, 17g of protein, and 15g of fat. If you have breadcrumbs, vegetable oil, egg, and a few other ingredients on hand, you can make it. It works well as a main course. 8 people have tried and liked this recipe. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. Similar recipes are Sweet Potato Cakes with Mango-Pineapple Chutney, Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream, and coriander chutney , how to make coriander chutney.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
50g dried breadcrumbs, toasted
50g low-fat cheddar, grated
1 medium egg, separated
handful coriander, chopped
zest ½ lemon
mango chutney, to serve
250g floury potatoes, cut into chunks
½ red chilli, deseeded and chopped
green salad, to serve
3 spring onions, thinly sliced
½ tbsp vegetable oil
Equipment:
frying pan
bowl
Cooking instruction summary:
Cook the potatoes in salted boilingwater until they start to fall apart. Drainand put back in the warm pan to dry outfor a few mins. Mash the potato, eggyolk, coriander and spring onionstogether. Season with sea salt andground black pepper, and mix in thelemon zest, cheddar and chilli. Shapeinto 8 cakes.Put the egg white in a bowl and whiskuntil foamy. Put the breadcrumbs on aplate. Dip the cakes in the egg white,allow the excess to drain off, then coatin the breadcrumbs, pressing to adherewell. Put on a tray lined with bakingparchment, cover and chill for 15 minsor until ready to use.Heat the vegetable oil in a large,heavy-based, non-stick frying pan overa medium heat. Cook the cakes inbatches for 2-3 mins each side, or untilgolden and heated through. Serve withthe chutney and salad.
Step by step:
1. Cook the potatoes in salted boilingwater until they start to fall apart.
2. Drainand put back in the warm pan to dry outfor a few mins. Mash the potato, eggyolk, coriander and spring onionstogether. Season with sea salt andground black pepper, and mix in thelemon zest, cheddar and chilli. Shapeinto 8 cakes.
3. Put the egg white in a bowl and whiskuntil foamy.
4. Put the breadcrumbs on aplate. Dip the cakes in the egg white,allow the excess to drain off, then coatin the breadcrumbs, pressing to adherewell. Put on a tray lined with bakingparchment, cover and chill for 15 minsor until ready to use.
5. Heat the vegetable oil in a large,heavy-based, non-stick frying pan overa medium heat. Cook the cakes inbatches for 2-3 mins each side, or untilgolden and heated through.
6. Serve withthe chutney and salad.
Nutrition Information:
