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Duchy Organic Baby Potatoes750g
750gItem price
£1.90Price per unit
£2.54/kgThese spiced potato cakes are a great low fat accompaniment to pair with curries, and are high in vitamin C.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Place the potatoes in a saucepan and cover with water. Bring to the boil and simmer for 12-15 minutes. Drain the potatoes and return to the saucepan.
Place the fenugreek seeds in a large non-stick frying pan and toast over a gentle heat for a few minutes until they start to release their aroma. Transfer to a pestle and mortar and grind to a coarse powder.
Heat 1 tbsp of oil in the frying pan and cook the salad onions for a few minutes then add the garlic and cook for 30 seconds. Stir in the chilli, turmeric and ground fenugreek then cook for 1 minute. Tip the onion and spice mixture in with the potatoes, add the chopped coriander then mash together with a masher or fork. Cool slightly then shape into 8 even sized potato cakes.
Dust the potato cakes with flour. Heat the remaining oil in the same frying pan and gently fry the cakes for 3-4 minutes each side until golden. Garnish with coriander leaves and lemon wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,120kJ/ 267kcals |
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Fat | 11.2g |
Saturated Fat | 1.6g |
Carbohydrates | 36g |
Sugars | 2.9g |
Fibre | 2.8g |
Protein | 5.5g |
Salt | 0.1g |
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