These Asian potato cakes are marvellous, with their mix of conventional and sweet potatoes, and the oriental coleslaw gives a real kick to the dish.
Ingredients
- 1 small sweet potato, about 200g
- 400g waxy potatoes, cut into chunks
- 30g good Thai red curry paste
- 15g mayonnaise
- 25g plain flour
- 1 large egg, beaten
- 100g polenta or coarse cornmeal
For the coleslaw
- 400g red cabbage, cored and sliced
- 100g beansprouts
- 30g wasabi paste (from supermarkets)
- 1 medium carrot, grated
- 1 tbsp mild olive oil, plus extra to fry
- 3 tbsp rice wine vinegar
- Juice and zest of 1 lime, plus extra wedges to serve
- Good handful chopped fresh coriander
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6 and bake the sweet potato for 40 minutes, until cooked. Split and scoop out the potato into a bowl, mash and set aside. Discard the potato skins.
- 2. Mix the coleslaw ingredients in a large bowl but reserve half the zest and coriander. Season and set aside.
- 3. Meanwhile, boil the potatoes for 15 minutes, until tender. Drain, mash and add to the sweet potato with the curry paste, mayonnaise and the rest of the zest and coriander. Season, mix, cover, and chill for 30 minutes.
- 4. Mould the mixture into 8 cakes, then coat each in flour, egg and polenta. Fry in batches in a little oil for 3-4 minutes a side, until golden. Serve 2 per person with coleslaw and extra lime wedges.
Nutritional info
Per serving: 422kcals, 16.6g fat (2.2g saturated), 10.9g protein, 59.1g carbs, 10.6g sugar, 0.5g salt