Chilli potato cakes recipe

Chilli potato cakes are so versatile - a great starter, main dish, side or packed lunch option. 

We love these spiced up potato cakes as a starter, served with mayonnaise or a sweet chilli sauce. Alternatively, you can serve them us as part of a main dish, either with a salmon steak or pork chops, or as a vegetarian main dish, served with a choice of salads. It's also worth making extras, because they are lovely the next day in a packed lunch. However you serve them, they are a great affordable option - one of our favourite cheap family meals. This recipe makes 8 potato cakes, and we'd generally serve 2 per person. 

Ingredients

• 800g potatoes, diced
• 1 tbsp olive oil
• 1 red chilli, finely chopped
• 1 tsp smoked paprika
• 100g Cheddar cheese, grated
• 2 tbsp flour
• 20g coriander, chopped
• Oil for shallow frying

Method

1. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until tender. Drain.
2. Add the oil to the pan and fry the chilli and paprika for 1 min. Add the remaining ingredients and coarsely mash, season to taste.
3. Divide into 8 and pat into flat, round cakes.
4. Heat a little oil in a non-stick frying pan and fry potato cakes in 2 batches for 1-2 mins on each side until golden. Serve with guacamole, tomato salsa and leaf salad for a light lunch or starter.

Top tip for making these chilli potato cakes...

You can use half a teaspoon of dried chilli instead of a fresh one, to keep costs down even more.