POTATO CAKES WITH JALAPEÑO TARTARE SAUCE
Preparation time 20 mins Cooking time 1 hour 10 mins Serves 8
6 large potatoes
375ml beer, chilled
250ml sparkling mineral water, chilled 250g plain flour
1 Tbsp salt
Freshly ground black pepper,
Rice bran oil, to deep-fry
Jalapeño tartare sauce
1½ cups whole egg mayonnaise 10 cornichons, finely chopped 2 Tbsp baby capers
2 Tbsp finely chopped coriander 2 Tbsp finely chopped flat-leaf
2 Tbsp chipotle in adobo sauce,
2 Tbsp finely chopped jalapeño
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Put whole potatoes on an oven tray and bake for 1 hour or until tender.
STEP 2 Meanwhile, to make Jalapeño tartare sauce, mix all ingredients in a small bowl. Set aside.
STEP 3 Remove potatoes from oven and place on a wire rack to cool. Cut potatoes into 1.5cm-thick slices.
STEP 4 Mix beer and mineral water in a jug or bowl.
STEP 5 Combine plain flour, cornflour and salt in a large bowl. Season with pepper. Make a well in the centre. Gradually add beer mixture, stirring, until batter is smooth.
STEP 6 Pour oil into a large, deep saucepan until 5cm deep. Heat to 190°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds.
STEP 7 Working in 3 batches, dip potato slices in batter and drain excess. Deep-fry for 2-3 minutes or until golden and crisp. Drain on paper towel.
STEP 8 Arrange potato cakes on a platter and serve with Jalapeño tartare sauce on the side.