Name: Potato, Corn, and Coriander Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 kg starchy potatoes, peeled and cut into chunks (Select varieties like Russets or Yukon Golds for fluffiness.); 40 g butter; 3 tbsp milk; 1 can sweetcorn (about 198 g), drained well; 8 spring onions, thinly sliced; 1 tsp ground cumin (For added warmth and earthiness.); 1 small bunch fresh coriander, roughly chopped; 60 g all-purpose flour, for coating; 2 eggs beaten; 100 g dry breadcrumbs; Vegetable or sunflower oil, for shallow frying; 1/4 tsp fine sea salt; Black pepper, to taste; 2 ripe avocados, peeled, pitted, and cut into small pieces; 100 g tomatoes, roughly chopped; 1 Juice of 1 lime; 1/2 finely grated zest of 1/2 lime; 1 red chilli deseeded and finely chopped; 1/2 tbsp olive oil; A generous handful of fresh coriander, roughly chopped

Potato, Corn, and Coriander Cakes offer a delightful blend of textures and flavors that stands out as a versatile dish. Perfect as appetizers, snacks, or even a main course when paired with a hearty salad, these cakes are not just satisfying but also nutritious. The combination of starchy potatoes, sweet corn, and fragrant coriander creates a deliciously unique profile, making it a fantastic option for any occasion.

Crafting these cakes is not only straightforward but also rewarding, allowing both seasoned cooks and culinary novices to find joy in the process. The crispy exterior, coupled with the soft, almost creamy interior, gives each bite a wonderful contrast. You can serve them hot straight from the pan, or include your favorite dipping sauce or salsa for an added zing. This recipe is not only dependent on the simple ingredients you probably have at hand, but it also embraces the fresh flavors of herbs, making it stand out at any gathering or as a comforting home-cooked meal.

Why make this recipe

Creating Potato, Corn, and Coriander Cakes is an excellent way to utilize staple ingredients in a delightful and appealing manner. Potatoes, often considered mundane, shine in this dish, taking on new life when coupled with fresh ingredients like sweet corn and vibrant coriander. Additionally, the variety it offers is appealing; whether served as appetizers, part of a picnic spread, or a quick and healthy weeknight meal, it fits well into any dining context. The quick preparation and cooking time mean you don’t have to compromise on flavor or satisfaction even on busy days.

Moreover, this recipe is customizable to suit your palate. You can easily incorporate additional vegetables or herbs based on seasonal availability or personal preference. This versatility ensures that you will want to repeat the recipe, keeping things fresh and exciting at your dinner table.

How to make Potato, Corn and Coriander Cakes

To make these delectable cakes, you first begin with the foundation: the potatoes. Selecting starchy varieties such as Russets or Yukon Golds gives the cakes a fluffy interior that can hold the other ingredients beautifully. After boiling and mashing, mixing in the sweet corn adds a delightful sweetness, perfectly balancing the savory elements. The spring onions not only bring a mild onion flavor but also add a lovely crunch. The addition of spices like ground cumin infuses warmth and earthiness that enhances the overall taste profile.

Once your base mix is prepared, the process of shaping and coating creates that classic crispy exterior everyone loves. Each patty is carefully formed and rolled in flour, egg, and breadcrumbs, which ensures they achieve that golden crust when fried. Sautéing them in a shallow layer of oil helps ensure they cook evenly and attain that crave-worthy crunch that is simply irresistible. With the light and zesty salsa served on the side, you have a complete dish that is colorful and full of flavor.

Ingredients

1 kg starchy potatoes, peeled and cut into chunks
40 g butter
3 tbsp milk
1 can sweetcorn (about 198 g), drained well
8 spring onions, thinly sliced
1 tsp ground cumin
1 small bunch fresh coriander, roughly chopped
About 60 g all-purpose flour, for coating
2 eggs, beaten
100 g dry breadcrumbs
Vegetable or sunflower oil, for shallow frying
1/4 tsp fine sea salt
Black pepper, to taste
2 ripe avocados, peeled, pitted, and cut into small pieces
100 g tomatoes, roughly chopped
Juice of 1 lime
Finely grated zest of 1/2 lime
1 red chilli, deseeded and finely chopped
1/2 tbsp olive oil
A generous handful of fresh coriander, roughly chopped

Directions

Cut the potatoes into similar-sized pieces, place them in salted cold water, bring to a boil, then simmer until very soft, about 15 minutes.
Meanwhile, prepare the salsa by combining the avocado, tomatoes, lime juice, lime zest, chilli, olive oil, and coriander in a bowl. Mix gently and set aside.
Drain the potatoes well, return them to the warm pan, and mash with the butter and milk until smooth. Season with salt and black pepper.
Add the sweetcorn, sliced spring onions, cumin, and chopped coriander to the mash, then mix until evenly combined.
Divide the mixture into 8 portions and shape each one into a thick round patty, around 2 cm thick.
Arrange the flour, beaten eggs, and breadcrumbs in separate dishes. Coat each patty first in flour, then egg, and finally breadcrumbs.
Pour enough oil into a frying pan to create a shallow layer and heat until hot. Fry the patties for 3 to 4 minutes per side, or until crisp and golden. Cook in batches if needed.
Transfer the cooked cakes to paper towel briefly to absorb excess oil. Serve warm with the fresh salsa spooned over the top.

Time Breakdown

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8

How to serve Potato, Corn and Coriander Cakes

Potato, Corn, and Coriander Cakes are incredibly versatile and can complement a variety of dishes. They are delightful when served warm, topped with the fresh salsa you prepared earlier. The refreshing taste of avocado and the zing from lime perfectly balances the cakes’ richness. You can also experiment with different dips, such as yogurt sauce or a spicy mayo, to elevate your dish further. Pair these cakes with a side salad for an easy lunch, or complement them with grilled vegetables for a substantial dinner.

If you wish to take your dining experience a step further, you could assemble a tapas-style platter, serving them alongside a selection of your favorite finger foods. This approach not only pleases the crowd but also provides various textures and flavors that everyone can enjoy. The bright colors of the salsa will make your platter visually appealing, making the dish even more inviting.

How to store Potato, Corn and Coriander Cakes

These cakes not only taste great fresh but can also be stored for future meals. After cooking, allow them to cool completely. Once cooled, place the cakes in an airtight container, separating each layer with parchment paper to prevent them from sticking together. You can store them in the refrigerator for up to 2 to 3 days. For longer storage, you can freeze them; simply place the cooled cakes individually on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. This way, they can be stored for up to a month.

When you’re ready to enjoy them again, simply reheat them straight from the freezer or refrigerator. For the best results, place them in a hot oven or skillet to ensure the exterior gets crispy again while warming through the center. This makes them a convenient option for quick meals without sacrificing flavor or quality.

Tips to make Potato, Corn and Coriander Cakes

To perfect your Potato, Corn, and Coriander Cakes, there are a few handy tips to consider. Be sure to select starchy potatoes, as they yield the fluffiest mash. When cooking the potatoes, avoid overcooking them to maintain some structure, ensuring they bind well with the other ingredients. Ensure your oil is adequately heated before adding the patties; a drop of batter should sizzle right away when it’s ready. This avoids greasy cakes and helps achieve the desired crunch.

Experimenting with the vegetables mixed into the patties can also lead to delightful variations. Adding grated carrots or finely chopped bell peppers can enhance the flavor while contributing extra nutrients. Adjusting the seasoning according to your taste preferences can make a significant difference too. Don’t shy away from adding more spices if you enjoy a punchier flavor.

Variation

No major variations, but you can adjust seasonings to taste.

Nutritional Information (Per Serving)

• Calories: 290 kcal
• Protein: 8 g
• Carbohydrates: 40 g
• Fat: 12 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 250 mg

FAQs

Q: Can I make these cakes ahead of time?
A: Yes, they can be prepared and stored in the fridge for a couple of days or frozen for later use.

Q: Are the cakes suitable for freezing?
A: Absolutely! Once cooked and cooled, you can freeze them up to a month for later enjoyment.

Q: Can I bake these cakes instead of frying them?
A: Yes, you can bake the cakes at 200°C (392°F) for about 20 minutes, flipping halfway through to achieve a crispy texture.