Recipe Spiced Potato Patties
Healthy choice
Gluten-free option
Soy-free option
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Entertaining
Lazy dinners
Snacks
Is it a hash brown? A ball of stuffing? A dumpling, a fritter? It doesn’t matter. Just do it. Make these babies for breakfast, lunch, dinner, or snack time — and relish their rich depth of flavour and scrumptious crispy-fluffy textures!
You will need
Serves 4
- 500g medium Dutch creams
- 3 tablespoons extra virgin olive oil
- 3 red onions, diced
- 1 teaspoon ginger, minced
- 2 garlic cloves, minced
- 1 green chilli, finely diced
- 250g frozen peas
- 1/2 lemon, juice only
- 2 teaspoons garam masala
- 1 teaspoon sugar
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon salt
To serve
- Handful of fresh coriander sprigs
- Coconut yoghurt, natural flavour
- Tomato chutney
Recipe: Simon Toohey
Directions
-
Step 1
Boil potatoes in their skin for 20 minutes or until tender. Set aside to cool.
-
Step 2
Add diced onions to a hot pan with grapeseed oil over medium-high heat. Add ginger, garlic and chilli and caramelise for 10 minutes.
-
Step 3
Remove from heat and add peas, lemon juice, garam masala, sugar, cumin seeds, and salt.
-
Step 4
Mash the cooled potatoes, then stir in the onion mixture, mixing well to combine, and season with salt.
-
Step 5
Portion the potato mixture into equal portions (about 1/3 cup for each), pressing out any air bubbles as you form them into sort of patties.
-
Step 6
Add oil to a frypan over medium-low heat. Fry the patties in batches for 5 minutes or until golden brown and crispy on both sides. Transfer to a paper towel to drain the excess oil, and repeat until you’ve used all the mixture!
-
Step 7
Sprinkle over some coriander leaves and serve with your favourite tomato chutney and coconut yoghurt :)
Recipe: Simon Toohey
Spiced Potato Patties
Directions
15 mins to prep
30 mins to cook
-
Step 1
Boil potatoes in their skin for 20 minutes or until tender. Set aside to cool.
-
Step 2
Add diced onions to a hot pan with grapeseed oil over medium-high heat. Add ginger, garlic and chilli and caramelise for 10 minutes.
-
Step 3
Remove from heat and add peas, lemon juice, garam masala, sugar, cumin seeds, and salt.
-
Step 4
Mash the cooled potatoes, then stir in the onion mixture, mixing well to combine, and season with salt.
-
Step 5
Portion the potato mixture into equal portions (about 1/3 cup for each), pressing out any air bubbles as you form them into sort of patties.
-
Step 6
Add oil to a frypan over medium-low heat. Fry the patties in batches for 5 minutes or until golden brown and crispy on both sides. Transfer to a paper towel to drain the excess oil, and repeat until you’ve used all the mixture!
-
Step 7
Sprinkle over some coriander leaves and serve with your favourite tomato chutney and coconut yoghurt :)
You will need
Serves 4
- 500g medium Dutch creams
- 3 tablespoons extra virgin olive oil
- 3 red onions, diced
- 1 teaspoon ginger, minced
- 2 garlic cloves, minced
- 1 green chilli, finely diced
- 250g frozen peas
- 1/2 lemon, juice only
- 2 teaspoons garam masala
- 1 teaspoon sugar
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon salt
To serve
- Handful of fresh coriander sprigs
- Coconut yoghurt, natural flavour
- Tomato chutney