Maize rice potato cakes with tomato relish

4 servings
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Adding maize rice to potato cakes gives them texture, and this relish makes them even better.

By Food24 February 11 2020
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Ingredients (18)

250 ml maize meal — cooked
500 ml mashed potato
2 eggs — large
60 ml flour
salt and freshly ground black pepper
1 garlic clove — crushed
1 onion — grated
45 ml fresh chives — chopped
oil — for frying
15 Roma tomatoes
3 onions — quartered
2 habanero chilli — seeds removed
3 orange bell peppers — quartered
3 garlic cloves
olive oil — for frying
salt and freshly ground black pepper
90 ml sherry vinegar
125 ml cheddar cheese — grated
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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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