- 250g floury potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 medium egg, separated
- handful coriander, chopped
- 3 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- zest ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g low-fat cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- ½ red chilli, deseeded and chopped
- 50g dried breadcrumb, toasted
- ½ tbsp vegetable oil
- mango chutney, to serve
- green salad, to serve
Cook the potatoes in salted boiling water until they start to fall apart. Drain and put back in the warm pan to dry out for a few mins. Mash the potato, egg yolk, coriander and spring onions together. Season with sea salt and ground black pepper, and mix in the lemon zest, cheddar and chilli. Shape into 8 cakes.
Put the egg white in a bowl and whisk until foamy. Put the breadcrumbs on a plate. Dip the cakes in the egg white, allow the excess to drain off, then coat in the breadcrumbs, pressing to adhere well. Put on a tray lined with baking parchment, cover and chill for 15 mins or until ready to use.
Heat the vegetable oil in a large, heavy-based, non-stick frying pan over a medium heat. Cook the cakes in batches for 2-3 mins each side, or until golden and heated through. Serve with the chutney and salad.