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