Herb-stuffed potato cakes

 

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  potatoes, coriander, mint, garlic, lemon, egg

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • food processor
  • small frying pan
  • large non-stick frying pan
  • potato masher
  • scales
  • bowl
  • serving plates
  • large teaspoon
Ingredients

  • 1 kg potatoes
  • 1 tsp turmeric
  • 1 tbsp black mustard seeds
  • 1 egg
  • 50 g coriander
  • 40 g mint
  • 1 green chilli
  • 2 tbsp tamarind paste
  • 2 cloves garlic
  • ½ tsp caster sugar
  • 2 lemons, cut into wedges
  • sea salt
  • canola oil for pan frying

What to do

  • Set out your ingredients.
  • Heat the small frying pan over medium heat and toast the mustard seeds until they begin to pop. Remove from heat and set aside.

Prepare the potatoes

  • Peel and halve the potatoes.
  • Add to a large saucepan, cover with water and bring to the boil. Cook for 15 minutes, until soft.
  • Drain well and transfer to a mixing bowl with the turmeric, mustard seeds, 1 egg and ¼ teaspoon salt. Mash well and leave to cool.

Prepare the herb paste

  • Place the coriander, mint, chilli, tamarind, garlic, sugar and ¼ teaspoon salt in the food processor and blitz to form a smooth, dry paste.

Shape the cakes

  • Shape a small handful of the potato mixture (about 40 g) into a ball. Place the ball in the palm of one hand and use the thumb of the other to create a dent large enough to fill with 1 teaspoon of the herb paste.
  • Once the paste is added, shape the potato back into a ball, with the stuffing sealed inside, and then flatten it between both hands so that the cakes are 1.5 cm thick.
  • Continue with the remaining potato and herb paste to make cakes.

Cook the cakes

  • Heat the frying pan over medium heat and add a little oil.  Fry the cakes for about 3 minutes on each side until they are light golden on the outside.
  • Serve at once with lemon wedges.
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