Curried pumpkin and potato cakes


Ingredients 10
Servings 4
Time

Ingredients

  • butter and sunflower oil for frying
  • 1
    onion, chopped
  • 15
    ml
    good-quality curry powder
  • 5
    ml
    each ground cumin and coriander
  • 3
    large potatoes, peeled and grated
  • 15
    ml
    chutney
  • 500
    ml
    mashed cooked pumpkin
  • salt and milled pepper to taste
  • 30
    ml
    chopped fresh coriander
  • lemon wedges to serve
 

Method

 
Heat butter and oil in a frying pan. Sauté onion, curry powder and spices for about 4 minutes. Add grated potato and toss to coat with spices. Add chutney and sauté gently until potato is cooked through, about 6 minutes. Remove from heat and blend with remaining ingredients, except lemon wedges. Shape into patties and shallow fry on both sides in heated oil until golden. Drain on absorbent paper and serve as light main dish with a salad, or as a side dish with grilled steak or chicken. Garnish with lemon wedges.
 

Read more on: shallow-fry
 

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