Spicy potato cakes with chilli & coriander

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• Nayha

  29 March 2010

  Nayha rated this recipe

  

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• Laura Whispering

  26 May 2011

  Laura Whispering rated and commented on this recipe

  

  Made these as a starter, served with a yoghurt dip and salad. Scrummy!!

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• Avril Spink

  17 October 2011

  Avril Spink commented on this recipe

  I used half quantity sweet potatoes and half quantity Maris Piper potatoes which was a lovely combination. I would leave the potatoes to cool down next time as the mixture was quite soft to handle when making the potato cakes. Still very tasty though.

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• Avril Spink

  17 October 2011

  Avril Spink rated this recipe

  

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• Blue

  25 June 2012

  Blue rated and commented on this recipe

  

  These are lovely. I only manageged to get 5 out of the mixture though. I used a little bit of finely-chopped red pepper instead of chilli, as I don't like chilli, so mine weren't spicy but still very nice. I found I didn't need anywhere near 75g breadcrumbs for coating them.

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• Imogen

  26 June 2012

  Imogen rated this recipe

  

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• Lauren Skinner

  03 July 2012

  Lauren Skinner rated and commented on this recipe

  

  Good texture and flavour and they kept their shape nicely when cooking. Added some garlic, might try using helf sweet potato next time.

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• Fifi

  29 October 2012

  Fifi rated and commented on this recipe

  

  Delicious! I didn't have a fresh chilli so added some dried chilli flakes as well as a clove of garlic and a spoonful of creme fraiche and I made my own breadcrumbs with a baguette. I made 4 bigger cakes but should've stuck to the recommended 6 as they were a little difficult to handle. I served them with some lovely ham and green beans but to be honest would've happily eaten them on their own!

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• Anna

  30 October 2012

  Anna rated and commented on this recipe

  

  Very nice and easy. Avoided chilli but it did not spoil the recipe. I bet bet it will be nice with any spicy tomato sous as well

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• mmm535

  27 November 2012

  mmm535 rated and commented on this recipe

  

  Absolutely lovely! I didn't have any spring onions, so used one small white onion and one small red onion, finely chopped, with home grown red chillis..

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• nic

  06 December 2012

  nic rated and commented on this recipe

  

  Delicious, have made twice & only managed to make 4 cakes, both times- although I'm greedy, so they were quite big-lovely.

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• Madwumin

  13 January 2013

  Madwumin rated and commented on this recipe

  

  I made these using half normal potatoes and half sweet potatoes - they were really delicious and will make again. They kept their shape whilst cooking but when on our plates they were quite soft when cutting into - eventually they looked like mashed potatoes on my plate. Any tips? I served with sweet chilli sauce and slad as a Christmas Day starter

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• Madwumin

  13 January 2013

  Madwumin commented on this recipe

  *salad! lol

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Ingredients

• 400g potatoes , peeled and cut into chunks
• 1 egg yolk
• handful coriander , chopped
• 5 spring onions , sliced
• 1 lemon , zested
• 75g reduced-fat cheddar , grated
• 1 red chilli , seeded and chopped
• 75g fine dry breadcrumbs
• vegetable oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian

Ingredients

• 400g potatoes , peeled and cut into chunks
• 1 egg yolk
• handful coriander , chopped
• 5 spring onions , sliced
• 1 lemon , zested
• 75g reduced-fat cheddar , grated
• 1 red chilli , seeded and chopped
• 75g fine dry breadcrumbs
• vegetable oil

Per serving

473 kcalories, protein 22.9g, carbohydrate 63g, fat 16.1 g, saturated fat 5.1g, fibre 4.2g, salt 1.08 g

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