Potato Cakes with Mango Sauce: An Irish recipe for a classic vegetarian dish of potato, cheese, squash and cakes with a Brazil nut coating served with a tangy mango sauce.
Ingredients:
225g potatoes, peeled
115g butternut squash, peeled, halved lengthways and seeds removed
15g butter, diced
1 egg yolk
50g Cheddar cheese, grated
1 tbsp onion, grated
2 tsp fresh coriander (cilantro), chopped
flour seasoned with salt and black pepper
1 egg, beaten
115g Brazil nuts, ground
115g mango, peeled and chopped
1 spring onion, trimmed and chopped
1 small garlic clove, crushed
1/2 small fresh green chilli, chopped (de-seed for less heat)
juice of 1 lime
vegetable oil, for deep frying
Method:
Cube the potatoes and the squash flesh. Add to a pan of boiling water and cook until tender. Drain and mash well then stir in the butter, egg yolk and cheese.
When the cheese has melted stir in the onion and coriander and season to taste. Set aside until cold.
Shape the mixture into 8 small rounds and flatten them into thin patties. Dust with seasoned flour, dip in the beaten egg and then cover with the ground nuts.
Combine the mango, spring onion, garlic, chilli and lime juice in a food processor and purée until quite smooth.
Heat a 1cm depth of vegetable oil in a non-stick frying pan, add the potato cakes and fry, in batches, for about 3 minutes per side or until golden brown and cooked through. Drain on kitchen paper and serve hot, accompanied by the mango sauce.
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