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)
- 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
- 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.
- 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!