potato cakes
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Stuffed potato cakes

Crispy, tasty and delicious and very variable
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner
Cuisine: Indian
Keyword: budget meals, cheap family recipes, family, vegan, vegetarian
Dietary Requirements: Dairy Free, Low Fat, Nut Free, Vegan, Vegetarian
Servings: 4 2 potato cake portions
Calories: 238kcal
Author: Thrifty Lesley
Cost: 18p

Equipment

Ingredients

Dough

  • 650 g potatoes 2.5kg/£1.29, 34p
  • 40 g plain flour 52p/1.5kg, 1p

Filling

  • 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

Instructions

  • Peel and cook the potatoes, mash thoroughly, season and leave to cool. Do not add any butter to your mash.
    Chopped vegetables
  • 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.
  • 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.
    Dough, divided into 8
  • Flour the work surface pat out one piece into a rough circle.
    Dough rolled out
  • 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 with filling on
  • 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.
    Stuffed potato cakes

Notes

Priced at Asda using mySupermarket, October 2017
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
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Nutrition

Calories: 238kcal | Carbohydrates: 39g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 941mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5059IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 7mg