Ideal for lunch or a light meal, these lovely crispy potato cakes are easy to make and taste wonderful with thinly sliced smoked salmon. The type of floury potatoes I like to use for this recipe include Maris Piper and King Edward.
1. Steam the potatoes for 20 minutes until very soft. Remove from the heat and leave to cool slightly.
2. Add the buckwheat flour, whisk the remaining ingredients and mix everything together.
3. Leave to rest, covered, for 30 minutes.
4. Meanwhile, make the chutney. Stone the papaya, peel, roughly chop and put into a bowl. Wash the coriander well, chop both the leaves and stalks. Add with the rest of the chutney ingredients, mix well with a fork and mash in the papaya. Although the sauce appears to be thin at the start it will thicken slightly after about 30 minutes.
5. Heat 2 to 3 tbsp of oil in a non-stick pan. Put small portion size pieces of the potato dough in the hot oil and flatten with the back of a spoon.
6. Fry on both sides over a medium heat until a crust is formed.
7. Serve immediately.
Serve with salad or roasted vegetables.
Potatoes are one of the best natural sources of potassium, which helps to promote good circulation. Additionally, rich in vitamin B6, potatoes are also thought to stabilise mood and are linked with good brain function.
Irene is a passionate cook and talented baker who is known for her delicious cakes and her hearty soups, as well as healthy and wholesome recipes.
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