Exotic Indian Potato Cakes with Coconut & Mango Yogurt

Exotic Indian Potato Cakes with Coconut & Mango Yogurt

These luscious potato cakes are wonderfully fresh and have such a great combination of textures and flavours - tangy sun-dried tomatoes, creamy avocados, peppery rocket, all complimented by our spicy Madras Paste. Served up with the cooling coconut and mango yoghurt, these are fantastic for a summer evening.

Serves: 4 people
Preparation time: 5 mins
Cooking Time: 25 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Spicy Tomato Chicken (Tarivali Murgh)

Goan Prawn Curry (Masala Jheenga)

This recipe features

Ingredients

For the Potato Cakes

450g cold mashed potato
2 eggs
1 tbsp Patak's Madras Paste
2 tbsp fresh coriander, chopped
vegetable oil for shallow frying
8 sun-dried tomatoes, drained
2 avocados
1 bunch rocket leaves
1 green chilli, chopped

For the Coconut & Mango Yogurt

200g thick plain yogurt
1 tbsp desiccated coconut
1 tbsp Patak's Sweet Mango Chutney
2 tbsp water

Methods

Mix together the mashed potato, eggs, green chilli, Patak's Madras Paste and coriander.
Using 2 tablespoons of potato mixture for each potato cake, form into 8 small patties and fry in hot oil on both sides until golden. Remove from the pan and drain on absorbent paper.
Mix together the yogurt, water, desiccated coconut and Patak's Sweet Mango Chutney together in a bowl.
Place 2 potato cakes on each serving plate, top with avocado slices, sun-dried tomatoes and rocket leaves.
Drizzle with the yogurt mixture and serve.