The U3A cookery group came round today. We did 3 recipes this time, including this one, stuffed potato cake. 2 potato cakes is the recommended portion size. It isn’t many calories, but 2 really is enough
The recipe uses a potato dough and it has spiced vegetables inside, and then shallow fried. The vegetables are just everyday ones, but they taste very different served this way
Crispy, tasty and delicious. These were lovely. We just tasted them on their own, as we were in a cookery group, everyone loved them.
These are infinitely variable. Change the spices, change the filling, even change the potato. We played with the flavouring today putting in truffle oil and pomegranate molasses. Use a different curry paste and it would be different. Try a Thai curry paste, or harrisa, horseradish or your own curry powders with whatever you have.
Change the filling to left over spag bol, prawns, chicken, corned beef, beetroot and feta, peanut butter, as before, whatever you have. You could change the potato to sweet potato, beetroot, carrot mash or swede too.
You could stuff these with baked beans, and serve with a poached egg and a rasher for a different full English type meal.
Serve with a green vegetable, a crispy salad, baked beans, bacon, poached egg or a chutney
- 650 g potatoes 2.5kg/£1.29, 34p
- 40 g plain flour 52p/1.5kg, 1p
- 115 g peas frozen, 76p/kg, 9p
- 115 g carrots 50p/kg, 6p
- 1 onion 5p
- 1 tblsp curry powder or curry paste (Pataks are £2.28/238g), 14p
- 1.5 tblsp oil for frying, 2p, any fat can be used
- Peel and cook the potatoes, mash thoroughly, season and leave to cool. Do not add any butter to your mash.
- Once the potatoes are not too hot, add the flour and work through.
- While the potatoes are cooking, make the filling.
- Sauté the onion in a tblsps oil
- Add the peeled and diced carrot.
- Add the curry powder or paste and sizzle for a minute or two.
- Taste and season if necessary. The filling needs to have a strong flavour.
- Now make your potato cakes. Divide the dough into 8. Take one piece and divide into 2.
- Flour the work surface pat out one piece into a rough circle.
- Repeat with the other half.
- Place one eighth of the filling onto one piece, put the second piece on top. Pinch the edges together and roll into a ball, flattening it slightly.
- Repeat for the other seven pieces of dough and filling.
- Place the potato cakes into a frying pan that has been oiled. Fry gently until browned,
flip over and brown the other side. Serve while crispy.
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