The Crazy Kitchen: Harissa Potato Cakes

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Monday, 18 February 2013

Harissa Potato Cakes

I was looking for ways to use up some more of the Harissa paste that I bought for the Harissa & Vegetable Cobbler and spotted some coriander potato cakes in Good Food magazine, which I adapted slightly.

Harissa Potato Cakes - makes approx 10 

500g White potatoes, peeled 
2 tbsp Harissa paste handful of fresh coriander, chopped 
2 Eggs, separated 
Zest of 1 lemon 
50g Mature Cheddar cheese 
8 Cream crackers (approx), crushed 
Oil for frying 

  • Boil the potatoes until soft, drain 
  • Mash the potatoes with the coriander, egg yolks, lemon zest and cheese 
  • Form into cakes 
  • Whisk the egg whites until just foamy 
  • Dip the cakes into the egg white and then the cream crackers 
  • Heat oil in a frying pan and fry the potato cakes in batches for a couple of minutes on each side until brown & crispy

Serve with Greek yoghurt, salad and pitta bread. 


I made home-made pitta bread using a simple recipe found here



  1. They look gorgeous. Still trying to work out what harissa is though?

  2. i have never tried harissa paste - should really although i doubt anyone else would like it!! these look very tasty x

  3. It's lovely Jenny & as long as you don't add too much it just adds a slightly smokey mild spice to whatever you add it to... Bolognaise, chilli, pasta..... X



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