Masala Potato Cakes with Lime Beetroot

Steps

1. Prep potato cakes Preheat oven to 220°C. Finely dice shallots and chilli. Heat a drizzle of oil in a fry-pan on medium heat. Cook shallots and garlic with 1 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 beetroot, cucumber, mint leaves, peanuts and Bombay tofu aioli.