Recipe
Fiery Potato Cakes
Crisp-edged vegan potato cakes with red chilli, garlic and fresh tarragon.
Ingredients
Method
10 mins prep30 mins cook40 mins total
Put the diced potatoes in a large saucepan, cover with cold water and bring to the boil. Cook until completely tender, about 15 minutes, then drain thoroughly.
While the potatoes cook, heat 1 tbsp of the oil in a frying pan over a medium-low heat. Add the onion, garlic and chillies and cook for 3–4 minutes until softened but not browned.
Take the pan off the heat and stir in the tarragon. Mash the drained potatoes until smooth, then leave them to cool until comfortable to handle.
Mix the cooled mash with the wholemeal flour and the onion mixture. Season with salt and pepper, then divide into 10 portions and shape each into a firm patty.
Heat a little of the remaining oil in a large non-stick frying pan over a medium heat. Fry the cakes in batches for about 5 minutes on each side, adding more oil as needed, until crisp and deep golden.
Drain briefly on kitchen paper and serve hot.
Notes
Leftover cold mashed potato works well here; use about 1kg and skip the boiling and mashing steps.
For a milder version, remove the chilli seeds or use one chilli.
About this recipe
These golden potato cakes turn simple mash into a punchy breakfast or an easy side dish. Red chilli, garlic and fresh tarragon give the soft centre plenty of flavour, while a little wholemeal flour helps the cakes hold their shape.
Make the mash ahead and let it cool well before shaping, then fry the cakes in batches so they have room to brown. Serve with grilled tomatoes, beans or a fresh green salad.
