PO­TATO CAKES WITH JALAPEÑO TARTARE SAUCE

Better Homes and Gardens (Australia) - - Fabulous Food -

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.

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