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

250g cornflour

1 Tbsp salt

Freshly ground black pepper,

to season

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

parsley leaves

2 Tbsp chipotle in adobo sauce,

finely chopped

2 Tbsp finely chopped jalapeño

chillies

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.