Curried Potato and Vegetable Cakes with a Spiced Mango Jam
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Cook time: 
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Serves: 4
 
Ingredients
  • *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
Instructions
  1. *For the Potato Cakes*
  2. Fry the onion over a medium heat in the oil, stirring frequently to avoid them sticking to the pan
  3. After about 5 minutes, add 1 tbsp of the curry powder and mix in and cook gently for 1 more minute
  4. Leave to cool slightly
  5. 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
  6. 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)
  7. Place the patties inside a fridge for minimum of 1 hour to chill.
  8. When you are ready to cook them:
  9. Pre heat the oven to 180oC / 160oC (fan)
  10. Take a clean plate and place the 25h of flour and the final 1 tbsp curry powder on it and mix
  11. Dust each patty with a coating of the flour
  12. 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
  13. 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
  14. *Poached Eggs*
  15. 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.
  16. *To serve*
  17. 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
  18. *How to make the Spiced Mango Jam*
  19. 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
  20. After this time, add the mango and continue cooking for another 15 minutes, again stirring often
  21. Leave to cool and serve with your curried potato cakes and eggs.
  22. The spiced mango jam can be kept stored in a clean and sealed tupperware container in the fridge
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/03/curried-potato-and-vegetable-cakes-with-a-spiced-mango-jam.html