Spiced potatoes and vegetable patties drizzled with a blue cheese and cream sauce
Serving: 15
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Directions
- Place the potatoes in a pot of cold salted water and bring to the boil. Boil until just cooked, for about 15 minutes and drain well.
- Cook the vegetables until tender for about 3 minutes and drain.
- Mash the potatoes and vegetables into a bowl and set aside.
- Heat 15ml (1 tbsp) of the oil and sauté the chilli, onion, ginger and spices. Stir until fragrant.
- Mix the potato mixture with the flour and juice and season well.
- Using damp hands, form balls the size of a golf ball and platen slightly. Refrigerate for 30 minutes.
- Heat the remaining oil in a frying pan and gently cook the patties until crispy and golden for about 2 minutes on each side. Drain on paper towel.
- To make the sauce, mix the cheese with the fresh cream until smooth and lump free.
- Serve the patties drizzled with the sauce while still hot.
Ingredients
- 4 large potatoes, peeled and cut into chunks
- 120g frozen mixed vegetables
- 80ml (1/3 cup) sunflower oil
- 1 green chilli, seeded and chopped
- 1 small onion, coarsely chopped
- 5ml (1 tsp) fresh ginger
- 5ml (1 tsp) ground turmeric
- 5ml (1 tsp) ground garam masala
- 30ml (2 tbsp) cake flour
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- <h3>BLUE CHEESE SAUCE:</h3>
- 50g blue cheese
- 150ml fresh cream