Moroccan Potato Cakes

by Justin Cortellino

Qty: 18

Ingredients

1kg Desiree potatoes
½ tbsp Garlic, puréed
½ Red onion, finely diced
1 tbsp Cumin seeds
¼ tsp Cayenne
50g Coriander leaves, finely chopped
100g Green peas (frozen) – defrosted & squeezed of their juices
70ml Vegetable oil
Salt, To taste
100g Chickpea flour

Method

• Boil potatoes with skin on in plenty of salted water, until just cooked. Drain and cool.

• Heal oil in a pan until medium hot. Add cumin & stir briskly for 10 – 20 seconds. Quickly add onion & garlic and sauté. Then add cayenne. Allow to cool.

• Peel off potato skin using your hands.

• Mash potatoes through your hands and fingers, leaving them chunky. Mix in all ingredients, add peas and coriander last.

• Season with salt.

• Portion mixture into 60g patties, approx 6cm in diameter. Lightly coat in chickpea flour and deep fry until a light golden colour.

To Serve

Serve with relish and yoghurt