Cheesy Chipotle Potato Cakes
with Sauteed Peas and Slaw Salad
- Milk
- Sulphites
- Wheat
- Cereals containing gluten
Ingredients
2 unit(s)
Garlic Clove
450 grams
Potatoes
60 grams
Mature Cheddar Cheese
(Contains: Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
20 grams
Chipotle Paste
120 grams
Peas
50 grams
Greek Style Salad Cheese
(Contains: Milk)
20 grams
Wild Rocket
120 grams
Coleslaw Mix
32 grams
Sweet Chilli Sauce
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
¼ tsp
Salt
1 tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
While the water comes to the boil, peel the garlic (but leave the cloves whole). Peel and chop the potatoes into 2cm chunks. Grate the Cheddar cheese.
When boiling, add the potatoes and peeled garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, in a large bowl, combine the cider vinager with the sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper then set the dressing aside for now.
In a small bowl, mix together half the crumbs and the oil for the crumbs (see pantry for amount). Season with salt and pepper then set aside.
Once the potatoes are cooked, drain in a colander and sit the colander on top of the pan (off the heat) to allow the potatoes to steam for a couple of mins.
Then, return the potatoes to the empty saucepan and roughly mash, ensuring the mixture isn't too smooth so that some chunks of potato remain.
Add the chipotle paste, cheese, salt (see pantry for amount) and remaining breadcrumbs. Season with pepper.
Mix it together really well, then allow the mixture to cool slightly.
Shape into 2cm thick patties, 3 per person.Transfer the potato cakes to a large baking tray lined with baking paper.
Evenly spread the oiled crumb on top of the potato cakes, pressing it down so it sticks nicely.
Bake on the top shelf of your oven until golden, 18-22 mins.
A few mins before the potato cakes are ready, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the peas and stir-fry for 2-3 mins.
Remove from the heat, crumble in the Greek style salad cheese and season with pepper.
Add the rocket and slaw mix to the dressing bowl and toss together.
Onc ready, transfer the cheesy chipotle potato cakes to your plates.
Serve the peas and salad alongside, as well as the sweet chilli sauce for dipping.
Enjoy!
