Delicious hot or cold and great for a packed lunch, these these chilli potato cakes are as easy to make as chips and have a spicy kick too!
Ingredients
- 800g potatoes, diced
- 1tbsp olive oil
- 1 red chilli, finely chopped
- 1tsp smoked paprika
- 100g Cheddar cheese, grated
- 2tbsp 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.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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