Korma Spiced Pea and Potato Cakes
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Korma Spiced Pea and Potato Cakes

with Baby Plum Tomato Salad and Coriander Yoghurt

Tags:
Veggie
Under 600 calories
Allergens:
Sulphites
Cereals containing gluten
Mustard
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

1 bunch(es)

Coriander

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

120 grams

Peas

50 grams

Korma Curry Paste

(Contains Mustard)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

50 grams

Baby Leaf Mix

40 grams

Mango Chutney

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

1 tbsp

Olive Oil for the Crumb

10 grams

Butter

¼ tsp

Salt

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Nutritional information

Energy (kJ)2618 kJ
Energy (kcal)626 kcal
Fat22.5 g
of which saturates7.3 g
Carbohydrate92.6 g
of which sugars24.1 g
Protein14.4 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Peeler
Kettle
Knife
Large Saucepan
Medium Bowl
Small Bowl
Potato Masher
Colander
Baking Tray

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 9. Boil a full kettle.

Meanwhile, peel and chop the potatoes into 2cm chunks. Peel the garlic cloves.

Pour the boiled water into a large saucepan on high heat with 0.5 tsp salt. Add the potatoes and garlic cloves to the water and cook until just tender, 12-14 mins.

2

Meanwhile, roughly chop the coriander (stalks and all).

Halve the baby plum tomatoes.

In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepepper. Add the tomatoes, toss to coat, then set aside.

In a small bowl, combine half the breadcrumbs with the olive oil for the crumb (see pantry for amount). Season with salt and pepper. Set aside.

3

When the potatoes have 1 min remaining, add the peas to the water. Cook for the remaining time, then drain in a colander and allow to steam uncovered for 2 mins.

Return to the pan, off the heat. Add the korma curry paste, butter and salt (see pantry for boths amounts). Season with pepper. Mash the potatoes and peas, ensuring the mixture isn't too smooth so that some chunks of potato remain.

Stir in the remaining breadcrumbs and half the coriander. 

4

Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person.

Transfer the potato cakes to a large baking tray lined with baking paper. Sprinkle over the breadcrumb mixture, pressing it down gently so it sticks.

Bake on the top shelf of your oven until golden, 18-22 mins.

5

Meanwhile, in a small bowl, combine the Greek style yoghurt and remaining coriander. Season with salt.

When everything's ready, add the baby leaves to the tomato bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

6

Share the pea and potato cakes between your plates. Drizzle over the mango chutney.

Serve the tomato salad and coriander yoghurt alongside.

Enjoy!

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