MEALS FOR UNDER £10

CURRIED POTATO CAKES WITH MANGO JAM

These potato and vegetable cakes are a great way of using up leftovers. They were created by Jenny Paulin from Mummy Mishaps, as part of the Canderel and Fareshare campaign to stop food waste. Most importantly, they’re delicious!

You’ll need:

● 900g (cooked) mashed potato

● 500g leftover veg, chunked

● 1 medium onion, finely diced

● 2½ tbsp curry powder

● 1 egg, beaten

● 25g flour

● 1 knob of butter (or buttery spread)

● Spiced mango jam

● 425g tin of sliced mango, chunked

● 1 small onion, finely diced

● 1 tsp cumin

● 1 tsp ground coriander

● 2 tbsp Canderel Granules

● 1 tbsp finely minced garlic

● 1 tbsp finely minced ginger root

● 2 tbsp white wine vinegar

● Pinch of red dried chilli pepper flakes

Method:

1. Heat a little oil and fry onion over a medium heat, stirring frequently to avoid them sticking. When brown, add 1 tbsp of curry powder and cook for a further minute. Mix together potato, onions, vegetables, beaten egg and another half tablespoon of curry powder.

2. Make and shape eight patties from mixture and place on a plate. Place in fridge for 1 hour to chill. Preheat oven to 180C/160C fan/gas 4 and using 25g of flour and final 1 tbsp curry powder, mix and dust each patty.

3. Heat oil and butter in an oven-proof pan until it melts and place patties inside it. Cook on each side for roughly two minutes. Place pan in oven and cook for 20 minutes. If required, poach some eggs to top potato cakes with.

4. Combine all ingredients for jam except mango in a saucepan. Set over medium-low heat and cook for 15 minutes, stirring often.

5. Add mango and continue cooking for another 15 minutes, stirring often. Plate cakes, add eggs on top and finish with mango jam.