Bombay potato cakes with fried eggs & mango chutney
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4
Ingredients
- 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
Method
- 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.
