25 February 2016
Liz Robb
Spicy Cheese-filled Potato Cakes
Ingredients
Preparation
-
Peel the potatoes and cook until tender in boiling lightly salted water. Mash until smooth with a large knob of butter and 4-5 tablespoons of milk.
-
Preheat the oven to 180 degrees, 160 degrees fan oven.
-
Peel the onions and chop them very finely
-
do the same with the chilli. Heat a tablespoon of olive oil in a small saucepan and gently cook the onions for 5 minutes, then add the chilli and the peeled and crushed garlic and continue to cook over a low heat for another few minutes. Stir in the ground coriander and cumin and cook for another 2-3 minutes.
-
Mix the onion mixture into the mashed potato, add the finely grated zest of the lemon and the juice of half the lemon then set aside to cool.
-
Cut a cube of cheese then take a heaped tablespoon of the potato mixture, form it into a ball, push the cheese into the centre and mould the potato around it to make a slightly flattened cake shape. Repeat until all the potato has been used.
-
Beat the eggs in a shallow dish. Sieve the flour into another shallow dish. Dip each potato cake into the egg then dust lightly with flour and place on a plate.
-
Heat a large knob of butter and a tablespoon of olive oil together in a large frying pan and quickly fry the fishcakes for just a few minutes on each side to give them colour. Transfer them to a lightly oiled oven tray and bake for 18-20 minutes.
-
<strong>
-
To make the coriander dip:</strong>
-
Finely chop the coriander leaves. Deseed the chillies, peel the ginger and chop them both very finely too. Peel and crush the garlic. Mix everything in a small bowl with a pinch of salt and the juice of 2 lemons.
These tasty mildly-spiced potato cakes with melted cheese centres make a superb appetiser, especially when served with a coriander dip that has quite a kick to it! Or try making tiny ones for canapes that are a little out of the ordinary.
Join the Conversation