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Ingredient
Spiced sweetcorn potato cakes
Introduce
Chef :
Samantha BSpiced sweetcorn potato cakes
Great way to use up leftover mashed potato and veggies. I use frozen sweetcorn and coriander straight from the freezer.
Ingredient
Food ration :
8 cakes
500 g
leftover mashed potato
5 tbsp
sweetcorn
1 tbsp
ground coriander
1 tbsp
ground cumin
2 tbsp
turmeric
2 tbsp
chopped coriander
2 tbsp
chopped mint
1/4 tsp
chilli powder
1/4 tsp
garlic powder
2 tsp
ginger puree
Handful
chopped spinach
30 g
cornflour
1 tbsp
oil
Cooking instructions
* Step 1
Combine potato, spices, ginger, sweetcorn, finely diced onion, spinach and herbs in a mixing bowl.
* Step 2
Beat the egg in a separate bowl.
* Step 3
Use 1 tbsp of mixture and form a ball with your hands. Gently flatten.
* Step 4
Dip into cornflour and egg. Place into pan with a little oil. Fry on low medium low heat for approximately 2 mins until golden then turn over.
* Step 5
Serve warm with fresh sliced tomatoes and spinach leaves for a light meal.
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