Spiced sweetcorn potato cakes

Name: Spiced sweetcorn potato cakes
Yield: 8 cakes
Cuisine: British
Ingredients: 500 g leftover mashed potato; 5 tbsp sweetcorn; 1/2 red onion finely diced; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tbsp turmeric; 2 tbsp chopped coriander; 2 tbsp chopped mint; 1/4 tsp chilli powder; 1/4 tsp garlic powder; 2 tsp ginger puree; Handful chopped spinach; Salt and pepper to season; 1 small egg; 30 g cornflour; 1 tbsp oil

Samantha B @cook_17522490

Great way to use up leftover mashed potato and veggies. I use frozen sweetcorn and coriander straight from the freezer.

Samantha B @cook_17522490

Great way to use up leftover mashed potato and veggies. I use frozen sweetcorn and coriander straight from the freezer.

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Ingredients

8 cakes

500 gleftover mashed potato
5 tbspsweetcorn
1/2red onion finely diced
1 tbspground coriander
1 tbspground cumin
2 tbspturmeric
2 tbspchopped coriander
2 tbspchopped mint
1/4 tspchilli powder
1/4 tspgarlic powder
2 tspginger puree
Handfulchopped spinach
Salt and pepper to season
1small egg
30 gcornflour
1 tbspoil

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Steps

1

Combine potato, spices, ginger, sweetcorn, finely diced onion, spinach and herbs in a mixing bowl.
2

Beat the egg in a separate bowl.
3

Use 1 tbsp of mixture and form a ball with your hands. Gently flatten.
4

Dip into cornflour and egg. Place into pan with a little oil. Fry on low medium low heat for approximately 2 mins until golden then turn over.
5

Serve warm with fresh sliced tomatoes and spinach leaves for a light meal.

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Cooksnaps

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Samantha B @cook_17522490

on May 17, 2020 00:15

I am a working mum of four and I love cooking and baking. I love quick, convenient, comforting food. I also hate waste and love to use leftovers to make another delicious meal.