Potato, corn and coriander cakes

40 MINUTES + COOLING | MAKES 8 | EASY |

V1kg, peeled, cut into chunks

floury potatoes butter 40g

sweetcorn 198g tin, drained

spring onions 8, sliced

ground cumin 1 tsp

coriander a handful, roughly chopped

plain flour 60g

eggs 2, beaten

dried breadcrumbs 100g vegetable or sunflower oil

SALSA

avocados 2, diced

tomatoes 100g, diced for frying

Posh Potatoes by Rebecca Woods (£12.99, Quadrille). lime 1, juiced, plus 1/2 zested

red chilli 1, finely chopped

olive oil Ω tbsp

coriander a handful, roughly chopped

• Put the potatoes in a pan of cold salted water, bring to a simmer then cook for 15 minutes or until tender. Drain well then mash with the butter, season and cool completely.

• Put all the salsa ingredients in a bowl and mix to combine.

• Stir the sweetcorn, spring onions, cumin and coriander into the mash then divide into eight portions. Shape each one into a patty about 2cm thick. Put the flour on a plate, the eggs in a shallow bowl and the breadcrumbs on another plate. One at a time, dip the patties into the flour, then cover in the egg, then coat completely in breadcrumbs. Chill for 20 minutes.

• Heat 1cm depth of oil in a frying pan and fry the cakes for 3-4 minutes on each side, until golden and crisp. You may need to do this in batches, depending on the size of your pan. Once cooked drain on kitchen paper before transferring to plates and piling the salsa on top, to serve.

PER CAKE 350 KCALS | FAT 17.2G SATURATES 5G | CARBS 38.8G | SUGARS 4.7G FIBRE 4.8G | PROTEIN 7.5G | SALT 0.3G

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