Spiced Potato Cakes

Am a bit behind on blogging this week, but have a stack of lovely recipes to blog and share. This one was based on an idea in April's Cook Vegetarian magazine. I found the cakes fell to pieces a bit when fried, but they still tasted good. Fry the eggs in the same pan and oil to soak up the flavours.



For 4 portions you need:
400g mashed potatoes
2 cloves garlic, crushed
1 tsp curry powder
1 inch fresh ginger, grated
1/2 tsp chilli powder
1/2 tsp ground corriander
1/2 tsp ground cumin
large handful chopped fresh corriander

Mix everything into the mashed potatoes apart from the fresh corriander. It's easier to do this when the mash is hot so nuke it if it's cold.

Divide into 4 and form each portion into patties. Place on a plate and chill for a couple of hours to help them firm up. Once cold, fry in sunflower oil for about 4 mins on each side till hot and crispy on the outside. Don't panic if they disintegrate a bit.

Keep warm and fry one egg per person in the same pan. Serve sprinkled with the fresh corriander and a side of coconut dhal or a chilli tomato sauce. Yumsome.