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Maize rice potato cakes with tomato relish

Maize rice potato cakes

Ingredients 18
Servings 4
Time 15 min (cakes), 10 min (relish)


  • 250
    cooked maize rice
  • 500
    prepared mashed potatoes
  • 2
    large eggs
  • 60
    cake wheat flour
  • salt and pepper
  • 1
    garlic clove, crushed
  • 1
    onion, grated
  • 45
    chopped chives
  • oil for frying
  • 15
    Roma tomatoes
  • 3
    large onions, quartered
  • 2
    habanero chillies, seeds removed
  • 3
    orange bell peppers, quartered
  • 3
    garlic cloves
  • olive oil for frying
  • salt and pepper
  • 90
    sherry vinegar
  • 125
    grated cheddar cheese


20 min (cakes), 15 min (relish)

Potato cakes

1. Mix all the ingredients except the oil. Add more flour if the mixture is too thin.

2. Heat some oil in a heavybase frying pan. Pour 60ml of the batter into the hot pan and brown the cake on both sides. Repeat with the rest of the batter.

Tomato relish

3. Blend the tomatoes, onions, chillies, peppers and garlic in a food processor until smooth.

4. Heat the olive oil in a saucepan, add the tomato mixture and simmer over low heat for about 5 minutes or until cooked. Season with salt and pepper, then wait for the mixture to cool. Blend in the food processor until velvety smooth with no lumps.

5. Put back on the stove to simmer for 10 minutes, and finish by stirring in the sherry vinegar.

To finish

6. Sprinkle the cheese over the potato cakes and serve with the relish on the side.


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