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Stuffed potato cakes
Crispy, tasty and delicious and very variable
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner
Cuisine:
Indian
Diet:
Dairy Free, Low Fat, Nut Free, Vegan, Vegetarian
Servings:
4
2 potato cake portions
Calories:
238
kcal
Author:
Thrifty Lesley
Cost:
18p
Equipment
vegetable peeler
vegetable masher
pan to fry in
small sharp knife
chopping board
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
Metric
-
US Customary
Instructions
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.
Notes
Priced at Asda using mySupermarket, October 2017
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Nutrition
Calories:
238
kcal
|
Carbohydrates:
39
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
41
mg
|
Potassium:
941
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
5059
IU
|
Vitamin C:
34
mg
|
Calcium:
89
mg
|
Iron:
7
mg