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
They look gorgeous. Still trying to work out what harissa is though?
ReplyDeletei have never tried harissa paste - should really although i doubt anyone else would like it!! these look very tasty x
ReplyDeleteIt'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
ReplyDelete