Coriander potato cakes

Serves: 4 (as a side dish)

Time to make: 35 mins

Ingredients

More weights & measures

800g potatoes, peeled, cut in chunks

2 tablespoons chopped fresh coriandercilantroX

2 tablespoons chopped fresh flat-leaf parsley

2 cloves garlic, peeled, crushed

¼ teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 egg, lightly beaten

flour, to coat

spray oil

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Instructions

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

2 With damp hands form mash into 8 round cakes (8cm 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.

Serving suggestion

Leafy green salad and Moroccan carrot salad garnished with fresh mint.

Variations

Make it gluten free: Use gluten-free flour.

Nutrition Info (per serve)

Calories 232 cal

Kilojoules 970 kJ

Protein 7 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 35 g

Sugar 1 g

Dietary fibre 4 g

Sodium 30 mg

Calcium 30 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.