• 1 red onion, halved and thinly sliced
  • 1 lime, juiced
  • 2 tbsp rapeseed or olive oil, plus a drizzle
  • 8 spring onions, chopped
  • 300g leftover roast potatoes
  • 160g leftover roasted root vegetables (such as carrots and parsnips)
  • 2 tbsp curry paste (we used jalfrezi)
  • 4 eggs
  • 4 tbsp mango chutney
  • small bunch of coriander, leaves picked


  • STEP 1

    Combine the onion with the lime juice in a small bowl and set aside to pickle. Heat a drizzle of oil in a frying pan over a medium heat and cook the spring onions for 5 mins until softened. Tip these into a bowl with the potatoes, root veg and curry paste. Season, then mash with a fork or potato masher until most of the lumps have been removed and the mixture holds together. Shape into four patties using your hands.

  • STEP 2

    Heat 1 tbsp oil in the pan over a medium heat and cook the potato cakes for 3-4 mins on each side until crisp and golden. Transfer to a plate and cover to keep warm.

  • STEP 3

    Heat the rest of the oil in the pan and fry the eggs to your liking, then season. Serve each potato cake with a fried egg, 1 tbsp chutney, some of the pickled onions and a sprinkling of coriander leaves.

Goes well with


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