Potato, Corn, and Coriander Cakes
A delightful blend of starchy potatoes, sweet corn, and fresh coriander, these versatile cakes are perfect as appetizers, snacks, or a main course when paired with a salad.
Ingredients
For the Cakes
- 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
For the Salsa
- 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
Instructions
Preparation
- 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.
Mixing
- 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.
Coating and Cooking
- 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.
Notes
These cakes can be customized with extra vegetables or herbs based on preferences. Serve with yogurt sauce or spicy mayo for dipping.