Masala potato cakes

Name: Masala potato cakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Waitrose Duchy Organic Potatoes, peeled and cut into large chunks; 1 tsp fenugreek seeds; 3 tbsp olive oil; 1 bunch Waitrose Duchy Organic Salad Onions, trimmed and finely chopped; 2 cloves garlic, finely chopped; 1 large red chilli, deseeded and finely chopped; 1 tsp ground turmeric; 28 g pack fresh coriander, chopped, plus a few leaves to garnish; 2 tbsp plain flour; 1 lemon, cut into wedges, to garnish (optional)

These spiced potato cakes are a great low fat accompaniment to pair with curries, and are high in vitamin C.

4 out of 5 stars(1) Rate this recipe

VegetarianLow fat

Serves4
CourseAccompaniment
Prepare15 mins
Cook35 mins
Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

600g Waitrose Duchy Organic Potatoes, peeled and cut into large chunks
1 tsp fenugreek seeds
3 tbsp olive oil
1 bunch Waitrose Duchy Organic Salad Onions, trimmed and finely chopped
2 cloves garlic, finely chopped
1 large red chilli, deseeded and finely chopped
1 tsp ground turmeric
28g pack fresh coriander, chopped, plus a few leaves to garnish
2 tbsp plain flour
1 lemon, cut into wedges, to garnish (optional)

Method

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.