Starters & Appetizers

Coriander Potato Cakes


800g potatoes, peeled, cut in chunks
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, peeled, crushed
1/4 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 egg, lightly beaten
flour, to coat
oil spray



Steam or boil potatoes for 20 minutes or until very tender. Place in a large bowl and mash. Fold through coriander, parsley, garlic, chili, cumin, paprika and egg. Season with freshly ground black pepper.

With damp hands form mash into 8 round cakes (8 cm in diameter). Place flour in a small bowl and coat cakes with flour. Lightly spray with oil. Pan-fry over a medium-high heat for 4-5 minutes each side until golden.

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