Potato cakes with coriander


Another yummy recipe inspired by using up what I had in the fridge: potatoes, coriander, stale bread stashed in the freezer, one egg left. This dish was perfect with a salad for lunch. I want to make it again, maybe as a side for some steak! 🙂

Potato cakes with coriander
(Adapted from BBC Good Food: Spicy Potato Cakes)
Serves 2

  • 400g potatoes, cut into chunks
  • 1 egg yolk
  • handful coriander, chopped
  • half a red onion, sliced
  • 75g cheddar, grated
  • 1 tsp chili flakes
  • 75g fine dry breadcrumbs
  • vegetable oil
  1. Cook the potatoes in salted boiling water until tender. Drain and leave to dry for 5 minutes. Mash the potatoes and add the egg yolk, coriander, onion, some salt and pepper, cheddar, and chilli flakes. Mix well and shape into 6 medium cakes.
  2. Put the breadcrumbs on a plate. Roll the cakes firmly in the breadcrumbs. Heat 1 tbsp vegetable oil in a non-stick frying pan and brown the cakes on both sides.

Serve with a green salad and enjoy!

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