CORIANDER POTATO CAKES WITH MANGO CHUTNEY

Coriander potato cakes with mango chutney image

Herby patties with a fresh green salad and fruity relish - a thrifty and healthy supper for two that can be easily doubled

Provided by Jennifer Joyce

Time 45m

Number Of Ingredients 11

Ingredients

250g floury potato , cut into chunks
1 medium egg , separated
handful coriander , chopped
3 spring onions , thinly sliced
zest ½ lemon
50g low-fat cheddar , grated
½ red chilli , deseeded and chopped
50g dried breadcrumb , toasted
½ tbsp vegetable oil
mango chutney , to serve
green salad , to serve

Steps:

Cook the potatoes in salted boiling water until they start to fall apart. Drain and put back in the warm pan to dry out for a few mins. Mash the potato, egg yolk, coriander and spring onions together. Season with sea salt and ground black pepper, and mix in the lemon zest, cheddar and chilli. Shape into 8 cakes.
Put the egg white in a bowl and whisk until foamy. Put the breadcrumbs on a plate. Dip the cakes in the egg white, allow the excess to drain off, then coat in the breadcrumbs, pressing to adhere well. Put on a tray lined with baking parchment, cover and chill for 15 mins or until ready to use.
Heat the vegetable oil in a large, heavy-based, non-stick frying pan over a medium heat. Cook the cakes in batches for 2-3 mins each side, or until golden and heated through. Serve with the chutney and salad.

Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.3 milligram of sodium