Hot Potato Cakes With a Twist, and Fresh Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yum. Love these. Kids love them too. I like the fact that you can do two flavours. The tomato sauce is made from scratch and is an optional condiment. Ingredients:
400 g cooked desiree potatoes, peeled and mashed |
2 eggs |
1 (95 g) can sweet corn |
1 cup of cooked broccoli floret |
1 (95 g) can tuna, drained and flaked |
1 small cooked chicken breast, chopped |
1 cup plain flour |
2 cups corn flakes, crushed |
oil, for shallow frying |
fresh tomato sauce (if you so desire) |
1 tablespoon olive oil |
1 onion, finely chopped |
2 medium roma tomatoes, skinned and deseeded |
1 tablespoon brown sugar |
1 (400 g) can crushed tomatoes |
1 teaspoon white vinegar |
1 tablespoon cornflour |
2 tablespoons cold water |
Directions:
1. Combine mashed potatoes, eggs, sweet corn and broccoli and mix well. Divide mixture into two small bowls.
2. Fold tuna into one of the bowls and chicken into the other; mix well.
3. Dust hands with flour and shape mixture into 5cm balls.
4. Roll balls through the remaining flour, shaking off excess and then dip into whisked eggs.
5. Finally pass through the cornflakes to coat evenly. Press down gently to form a disc shape.
6. Heat oil in frying pan over medium heat and cook hot cakes for 2 minutes each side until crispy and golden.
7. Remove and drain on paper towel.
8. For the tomato sauce: Heat oil in the pan and cook onion for 1-2 minutes or until softened.
9. Add chopped tomatoes and cook for a further 5 mins; add sugar and vinegar and mix well. Stir in canned tomatoes and simmer for 10 minutes.
10. Mix cornflour and water together to form a paste and add to tomato sauce; bring to the boil and cook until sauce is thickened.
11. Cool mixture slightly and puree with a stick blender until smooth.
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