Potato Cakes with Spicy Coleslaw

Crispy deep-fried potato cakes made with mashed and sweet potatoes, served with a zesty wasabi and lime leaf coleslaw.

Vegetarian Potatoes Spicy Deep-Fried Coleslaw

Estimated Nutrition

Calories

663.1

kcal / serving

2652.4 kcal total

Carbs

65.8g

per serving

263.2 g total

Fat

39.1g

per serving

156.4 g total

Protein

12.1g

per serving

48.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Mayonnaise

ready-made

tbsp

Wasabi Paste

tbsp

Mayonnaise

Dairy

piece

Egg

free-range, beaten

Fruits

piece

Lime

cut into wedges

GrainsCereals

Plain Flour

150

Breadcrumbs

fresh

NutsSeeds

To taste

Salt

To taste

Black Pepper

freshly ground

piece

Lime Leaf

shredded

tbsp

Coriander

chopped fresh leaves

clove

Garlic

crushed

stalk

Lemon Grass

finely chopped

piece

Kaffir Lime Leaf

finely chopped

tsp

Cinnamon

OilsFats

500

Vegetable Oil

for deep frying

Vegetables

100

Red Cabbage

finely sliced

0.5

piece

Red Onion

finely sliced

piece

Carrot

grated

piece

Maris Piper Potatoes

peeled, cooked and mashed

piece

Sweet Potato

peeled, cooked and mashed

bunch

Spring Onion

finely chopped

piece

Red Chilli

deseeded and chopped

Ginger

fresh, finely chopped

piece

Shallot

finely chopped

Method

Combine cabbage, onion, and carrots in a bowl and season with salt and pepper.

Mix in mayonnaise, wasabi paste, and lime leaves.

Combine mashed potatoes, sweet potato, mayonnaise, spring onions, chillies, herbs, and spices in a large bowl.

Form the mixture into eight 7cm rounds and chill in the fridge for one hour.

Prepare three separate bowls containing flour, beaten eggs, and breadcrumbs.

Coat each cake in flour, then egg, and finally breadcrumbs.

Heat oil in a heavy-bottomed saucepan until a breadcrumb sizzles.

Fry cakes in batches for 4-5 minutes until golden and drain on kitchen paper.

Serve cakes with coleslaw, fresh coriander, and lime wedges.