Chilli Potato Cakes

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* Exported from MasterCook *

 

Chilli Potato Cakes

 

Recipe By :Brigid Allen

Serving Size : 4 Preparation Time :0:00

Categories : Vegetable Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

500 grams floury potatoes -- (1 lb) eg king edwards, scrubbed

and cut into large pieces

2 carrots -- cut into 2.5 cm (1 inch) lengths

4 tablespoons olive oil spray -- spray

2 onions -- chopped

1 chilli -- deseeded and chopped finely

25 grams butter -- (1 oz)

2 eggs -- beaten

125 grams provolone or mozzarella cheese -- (4 oz) grated or

sliced thinly

1 little extra flour -- if necessary plus extra for

dusting

salt and pepper

 

Cook the potatoes and carrots in boiling salted water for about 15 minutes

or until soft. Heat 2 tbsp of the oil in a heavy based saucepan, add the

onions and chilli, cover and cook gently for 10-15 minutes or until soft.

 

Drain the potatoes and carrots and mash them with the butter, beaten egg and

a little pepper. Stir in the onions, chilli and cheese and form into a

stiff past, adding a little flour if necessary. Divide the mixture into

four.

 

Lightly flour four serving plates and flatten out a quarter of the mixture

on each in a pancake shape about 5 mm (1/4 inch) THIK. Heat some of the

remaining olive oil in a heavy based frying pan until it is hot but not

spitting or smoking. Loosen one of the pancakes from the plate with a

spatula, then invert the plate over your hands, so that the pancake falls on

to your palm and outstretched fingers. Drop the pancake gently into the oil

and fry it for 3-4 minutes on one side, then slide the pancake back on to

the plate with the help of the spatula and reverse it into the pan again so

that the uncooked side is in the oil. Fry for another 2-3 minutes, then

remove from the pan and drain on kitchen paper. Keep the cooked potato

cakes warm under a low grill while cooking the others, adding a little more

oil to the pan between cooking each pancake.

 

Source:

" Cooking with Garlic, Ginger & Chillies "

Copyright:

" J Sainsbury plc 1992 ISBN 0 859418057 "

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Per Serving (excluding unknown items): 245 Calories; 22g Fat (79.8% calories

from fat); 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol;

101mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fat.

 

NOTES : Similar to potato pancakes, these potato cakes are good for a quick

lunch on a cold winter's day. The taste of chilli is pleasantly neutralised

by double cooking and by the creamy egg and cheese background, so that it

emerges as a gentle afterthought. The cakes should be very dark brown, and

crisp on the outside and almost runny, like a good Brie cheese, within.

Prep: 40 mins.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0