These simple Curried Potato and Vegetable Cakes with a Spiced Mango Jam are made from leftover vegetables and are a great way of reducing food waste at home, and a cheap way to make a nutritious and tasty dinner for your family.
These humble but tasty Curried Potato and Vegetable Cakes with a Spiced Mango Jam, are not only very easy to prepare, they are also very frugal to make as they use up any leftover vegetables and potatoes. By adding some curry powder to leftovers that might otherwise be used in bubble and squeak, or maybe a soup or a stew, a tasty midweek meal is made for your family which is healthy, low fat, packed full of flavour and cheap to make too.
I have collaborated with Canderel, who has teamed up with FareShare who are working to fight hunger and food waste, to create a recipe that is healthy, frugal and tasty and my Curried Potato and Vegetable Cakes with a Spiced Mango Jam are exactly this.
Did you know that nearly 50% of the total amount of food thrown away in the UK comes from our homes? There are two main reasons why we throw away good food:
- We buy or make too much
2. We don’t use it in time.
I know that I am guilty of throwing away some food each week, usually bread (although I will try to make it into breadcrumbs or feed it to the ducks at my local park) and salad items. Bread, fruit and vegetables are the most commonly thrown away foods, and it costs the average UK household £470 a year, which is a lot of money to throw away isn’t it? Then you have households where being able to afford enough food to feed a family is a real struggle. FareShare are working towards showing people how they can make affordable yet tasty and healthy food for little money.( #dosomethinggood). Together with Canderel, they have created a cookbook packed full of healthy, low calorie recipes, made using leftovers.
Curried Potato and Vegetable Cakes with a Spiced Mango Jam
After a roast dinner, I often end up with some leftover vegetables and not wanting to waste any of it, I often like to find new ways of serving them to my family. By using up the leftovers, not only do we limit food waste but we also, of course, save ourselves money.
My kids are typically fussy eaters and therefore, in order to serve them up leftover vegetables, I need to do so in a fun and tasty manner. Making some patties with the mixture is an easy way of using them up, and by adding an onion, an egg and some curry powder can transform this traditional bubble and squeak method into something altogether more exciting and delicious.
The great thing about these potato cakes is that they can be made not only from leftover already cooked vegetables, but also from tinned and / or frozen vegetables. By using store cupboard or freezer staples such as vegetables, it keeps meal costs to a minimum and it also helps reduce food waste because frozen and tinned produce has a much longer shelf life than fresh.
This being the case, I often have some tinned fruit in my cupboard and to enhance my curried potato and vegetable cakes I made a super easy Spiced Mango Jam to compliment the curry flavour within them. Using Canderel Sugarly to make this zingy accompaniment to my curried potato and vegetable cakes, means you still get the flavour of sugar, as it tastes just like it, and yet has zero calories. Therefore, making my mango jam very low in calories also.
The cakes are cooked by frying them on each side for a few minutes in a pan using a little oil and butter to colour them, before finishing them off in the oven. You could just cook them in the oven of course if you prefer.
Recipe for Curried Potato and Vegetable Cakes with a Spiced Mango Jam
- *For the Potato Cakes*
- 900g mashed potato
- 500g of leftover veg ( I used carrots, peas, broccoli and cauliflower), roughly cut into bite sized pieces
- 1 medium onion, peeled and finely diced
- 1 tsp oil
- 2½ tbsp medium curry powder (you could use a mild one if you prefer)
- 1 egg, beaten
- 25g flour
- 1 tbsp oil
- 1 knob of butter (or buttery spread)
- *Spiced Mango Jam*
- 1 x 425g tin of sliced mango, drained of the juice or syrup it was in, and cut into chunks
- 1 small onion, finely diced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 2 tbsp Canderel Sweetener
- 1 tbsp finely minced garlic
- 1 tbsp finely minced ginger root
- 2 tbsp white wine vinegar
- pinch of red dried chilli pepper flakes
- *To serve*
- 1 or 2 eggs per person , at room temperature
- *For the Potato Cakes*
- Fry the onion over a medium heat in the oil, stirring frequently to avoid them sticking to the pan
- After about 5 minutes, add 1 tbsp of the curry powder and mix in and cook gently for 1 more minute
- Leave to cool slightly
- In a large bowl, mix together the cooked mash potato, the cooked onions and the leftover vegetables and the beaten egg with ½ tbsp more of the curry powder
- Using your hands, make and shape 8 patties from the mixture and place on a large plate (warning! this will get messy! A top tip is to use wet hands)
- Place the patties inside a fridge for minimum of 1 hour to chill.
- When you are ready to cook them:
- Pre heat the oven to 180oC / 160oC (fan)
- Take a clean plate and place the 25h of flour and the final 1 tbsp curry powder on it and mix
- Dust each patty with a coating of the flour
- In a non stick pan, heat the oil and butter until its is just melting and place all of the patties inside it. Let them brown for about 2 minutes and then carefully turn them over for another 2 minutes
- Place the pan (unless it is not oven proof, in which case place each patty on a baking tray) not the oven and cook for 20 minutes
- *Poached Eggs*
- Five minutes before the potato cakes are cooked, take a large saucepan of boiling water and crack into it enough eggs for each person (1 or 2 each would be recommended), and as a guide, a soft poached egg should take around 2 minutes and a soft-to-firm one will need 4 minutes. I cook mine for 3 minutes.
- *To serve*
- Plate up 2 potato cakes per person topped with the poached eggs, with a sprinkling of curry powder over the eggs (if you wish) and serve with some homemade spiced mango jam
- *How to make the Spiced Mango Jam*
- Combine all of the ingredients apart from the mango pieces, in a medium saucepan and set over medium-low heat and cook, covered, for 15 minutes, stirring frequently
- After this time, add the mango and continue cooking for another 15 minutes, again stirring often
- Leave to cool and serve with your curried potato cakes and eggs.
- The spiced mango jam can be kept stored in a clean and sealed tupperware container in the fridge
How do you use up your leftovers to make healthy meals for your family?
Check out the FareShare Facebook page
and these recipes made by other bloggers working on the #dosomethinggood campaign:
This recipe was created in collaboration with Canderel.
hosted by Recipes Made Easy