Chicken, Quinoa and Apple Burgers
A day at the SHOMOS

The U3A cookery group came round today. We did 3 recipes this time, including this one, stuffed potato cake.

Raw vegetables



Stuffed Potato Cakes

Serves 4, makes 8 potato cakes
650g potatoes, 2.5kg/£1.29, 34p
40g plain flour, 52p/1.5kg, 1p

115g frozen peas, 76p/kg, 9p
115g carrot, 50p/kg, 6p
1 onion, 5p
Tblsp curry powder or curry paste of choice (Pataks are £2.28/238g), 14p
1.5 tblsp oil or fat for frying, 2p

Priced at Asda using mySupermarket, October 2017
Total cost 71p, 9p per potato cake, or 18p per serving
Total nutrition 983 calories, 25g fat, 170g carbs, 24g protein
Makes 8, per potato cake 123 calories, 3g fat, 21g carbs, 3g protein
2 potato cakes aren’t many calories, but 2 really is enough

Chopped vegetables

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.

Mashed potato

While the potatoes are cooking, make the filling. Sauté the onion in a tblsps oil, add the peeled and diced carrot. Continue cooking until the veg are soft. 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.

Dough divided

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.

Dough rolled out

Serve with a crisp dressed salad, hot green beans or baked beans and a fried egg.

Dough with filling on


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

Stuffed potato cakes pin

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Chicken, Quinoa and Apple Burgers
A day at the SHOMOS