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Potato cakes with spicy coleslaw (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the spicy coleslaw100g/3½oz red cabbage, finely sliced½ red onion, finely sliced2 carrots, gratedsalt and freshly ground black pepper50g/2oz ready-made mayonnaise1 tbsp wasabi paste3 lime leaves, shreddedFor the potato cakes2 large Maris Piper potatoes, peeled, cooked and mashed1 sweet potato, peeled, cooked and mashed3 tbsp mayonnaise1 bunch spring onions, finely chopped2 small red chillies, deseeded and chopped3 tbsp chopped fresh coriander leaves2 garlic cloves, crushed2 stalks of lemon grass, finely chopped4 kaffir lime leaves, finely chopped 2cm/1in piece fresh ginger, finely chopped1 tsp cinnamon2 shallots, finely choppedsalt and freshly ground black pepper50g/2oz plain flour2 free-range eggs, beaten150g/5oz fresh breadcrumbsvegetable oil, for deep fryingTo servechopped fresh coriander leaves1 lime, cut into wedges



Method



1. For the coleslaw, place the cabbage, onion and carrots into a large bowl and season, to taste, with salt and freshly ground black pepper.2. Add the mayonnaise, wasabi paste and lime leaves and stir well.3. For the potato cakes, place the mashed potato, grated raw potato and mashed sweet potato into a large bowl. Add the mayonnaise, spring onions, chillies, coriander, garlic, lemon grass, lime leaves, ginger, cinnamon, shallots and season, to taste, with salt and freshly ground black pepper. Mix together with clean hands, until thoroughly combined.4. Mould the mixture into eight 7cm/3inch rounds, about 3cm/1in thick (or make sixteen mini-cakes half the size), place them onto a baking sheet, then transfer to the fridge to chill for 1 hour.5. Set up three plates or bowls, one containing the flour, one for the beaten eggs and one for the breadcrumbs.6. Dredge each potato cake in flour, dusting off any excess, then dip into the egg to coat, then dip into the breadcrumbs to completely cover the potato cake.7. Place the oil into a deep heavy-bottomed saucepan, so that it is no more than half-full, and heat until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous - do not leave unattended!)8. Carefully place the potato cakes into the oil and deep-fry in batches for 4-5 minutes, or until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.9. To serve, place a spoonful of coleslaw onto a plate and arrange two potato cakes on top. Sprinkle some chopped fresh coriander over and place a wedge of lime alongside.