Masala Potato Cakes with Lime Beetroot

Masala Potato Cakes with Lime Beetroot

Ready in 45 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 26, 2019.

Ingredients

Potato Cakes

  • 1 shallot
  • 1/2 chilli (optional)
  • 2 cloves garlic, minced
  • 1 pack potato cake spices
  • 250g frozen peas
  • 300g precooked potatoes
  • 1 Tbsp flour
  • 1/2 bunch coriander, chopped

Lime Beetroot

  • 1 red beetroot
  • 6 curry leaves
  • 1 pack beetroot spices
  • Juice of 1/2 lime

Cucumber

  • 1 Lebanese cucumber

To Serve

  • 1 pack Bombay tofu aioli
  • 1/2 bunch mint

Steps

  1. Prep potato cakes Preheat oven to 220°C. Finely dice shallot and chilli. Heat a drizzle of oil in a fry-pan on medium heat. Cook shallot and garlic with 1/2 tsp salt for 3 minutes, until softened. Add chilli, potato cake spices and cook a further 1 minute, until fragrant. Add peas and cook, stirring for 2 minutes, until heated through. Remove from pan and set aside in a large bowl.
  2. Make potato cakes Add potatoes, flour and coriander to bowl with peas and mash to combine, season to taste. Use a 1/3 cup measure to shape into patties and flatten until 1-2cm thick. Place on a lined oven tray, brush with oil and bake for 15 minutes. Switch oven to high grill and cook a further 5 minutes, until hot through and browned.
  3. Cook beetroot Grate beetroot. Wipe pan clean and return to medium heat with a drizzle of oil. Add curry leaves and cook for 1 minute, until crisp. Add beetroot and beetroot spices and cook, stirring, for 1 minute until just warmed through. Remove from heat and stir through lime juice and a pinch of salt.
  4. To finish Finely dice cucumber. Pick mint leaves.
  5. Serve potato cakes with lime beetroot, cucumber, mint leaves and Bombay tofu aioli.

Nutritional Information

Energy 1630 kj
390 kcal
Protein 15.5g
Carbohydrate 43.5g
Fat 14.3g