Chilli Potato Cakes

In celebration of the United Nations’ International Year of the Potato 2008, the British Potato Council has cooked up some potato recipes from South America, the home of the potato.

Like potatoes, chillies are a native vegetable of South America. These potato cakes are delicious on their own with tomato salsa, or served with salmon fillets and green vegetables for lunch or supper.

If you like this, try Spicy Mexican Chicken with Potatoes, Chilled Avocado and Potato Soup or South American Bean and Potato Salad.

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

Method

To serve, fresh tomato salsa and leaf salad.

Place the potatoes in a large saucepan and cover with cold water.  Bring to the boil and simmer for 10 minutes until tender.  Drain.

Add the oil to the pan and fry the chilli and paprika for 1 minute.  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 minutes on each side until golden.  Serve with guacamole, tomato salsa and leaf salad for a light lunch or starter.

More Light Bites / On the Side

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