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Coriander and Herb Potato Patties

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Coriander and Herb Potato Patties

These potato patties are handy because they can be made up to 6 hours ahead and just fried up in a few minutes before the dinner is ready to serve.  A perfect accompaniment to steak and a great summer side (think BBQ!), these patties offer a delicious alternative to mashed potatoes. If you don't like coriander you can substitute rosemary or parsley or the herb of your choice.

  •          650 g Rooster potatoes, peeled and cut into chunks.
  •          120 ml green onion, chopped into small pieces
  •          30 ml fresh coriander, chopped into small pieces
  •          2 cloves garlic, crushed
  •          Salt and pepper to taste.
  •          1 large egg
  •          4 teaspoons sesame oil
  •          3 tablespoons sesame seeds
  •          1 tablespoon olive oil

 

Method:

  1.      Boil potatoes in salted water until tender when pierced with knife 40 minutes). Drain. Cool slightly.
  2.      Add green onions, coriander, garlic, salt, and pepper; mash potatoes until well blended.
  3.      Add in egg.
  4.      Make potato mixture into eight patties by hand. Place potato cakes on platter.
  5.      Drizzle sesame oil over both sides of each potato cake.
  6.      Sprinkle both sides of potato cakes with sesame seeds.
  7.      Heat olive oil in large frying pan over medium-high heat.
  8.      Add potato cakes to pan and cook until golden brown - approx 3 minutes per side.