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Spiced potato fritters with coriander & yogurt relish
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400g potatoes, peeled and cut into chunks
150g frozen peas, defrosted and crushed
½ tsp ground coriander
½ tsp ground cumin
2 tsp grated fresh ginger
2 tbsp chopped fresh coriander
1 Waitrose British Blacktail Medium Free Range Egg
Vegetable oil, for frying
For the relish:
2 x 28g packs fresh coriander, chopped
25g pack fresh mint, leaves picked and chopped
2 green chillies, deseeded and finely chopped
1 tsp cumin seeds, toasted
Juice of ½ lemon
200ml natural yogurt
1. Cook the potatoes in a pan of boiling water until tender. Drain, mash well and allow to cool. Mix with the rest of the ingredients (except the oil) and season to taste. With wet hands, shape into 15 small patties and chill for at least 30 minutes.
2. Make the relish by mixing all the ingredients together, then chill until you serve the fritters.
3. Pour 0.5cm oil in a deep, non-stick frying pan. Fry the potato cakes in batches, adding more oil if needed, over a medium-high heat for 2-3 minutes on each side until golden, crisp and hot in the centre. Drain on kitchen paper. Serve warm with the relish.
Typical values per serving:
|Salt||0.1g per fritter|
This recipe was first published in April 2015.