Chilli potato cakes are so versatile - a great starter, main dish, side or packed lunch option.
We love these spiced up potato cakes as a starter, served with mayonnaise or a sweet chilli sauce. Alternatively, you can serve them us as part of a main dish, either with a salmon steak or pork chops, or as a vegetarian main dish, served with a choice of salads. It's also worth making extras, because they are lovely the next day in a packed lunch. However you serve them, they are a great affordable option - one of our favourite cheap family meals. This recipe makes 8 potato cakes, and we'd generally serve 2 per person.
Ingredients
- 800g potatoes, diced
- 1 tbsp olive oil
- 1 red chilli, finely chopped
- 1 tsp smoked paprika
- 100g Cheddar cheese, grated
- 2 tbsp flour
- 20g coriander, chopped
- Oil for shallow frying
WEIGHT CONVERTER
Method
- Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until tender. Drain.
- Add the oil to the pan and fry the chilli and paprika for 1 min. Add the remaining ingredients and coarsely mash, season to taste.
- Divide into 8 and pat into flat, round cakes.
- Heat a little oil in a non-stick frying pan and fry potato cakes in 2 batches for 1-2 mins on each side until golden. Serve with guacamole, tomato salsa and leaf salad for a light lunch or starter.
Top tip for making these chilli potato cakes...
You can use half a teaspoon of dried chilli instead of a fresh one, to keep costs down even more.
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