Thai spiced potato cakes with warm Asian coleslaw

Ingredients

  • 4 large Maris Piper potatoes
  • 3 tbsp mayonnaise
  • 1 bunches spring onions, finely chopped
  • 2 small red chillies, deseeded and chopped
  • 1 tbsp coriander leaves, chopped
  • 2 cloves garlic, crushed
  • 2 stalks lemongrass, finely chopped
  • 4 thai lime leaves, finely chopped
  • 1 pieces ginger, 2.5cm, finely chopped
  • 1 tsp cinnamon
  • 2 shallots, finely chopped
  • 1 pinches black pepper
For the pan

  • 4 tbsp plain flour
  • 2 eggs, beaten
  • 4 tbsp vegetable oil, for frying
For the coleslaw

  • 3 tbsp olive oil
  • 1 carrots, finely grated
  • 75 g mooli (white radish), finely grated
  • 1 handfuls bean sprouts
  • 6 thai lime leaves, finely shredded
  • 1 bird's eye chillies, finely chopped
  • 1 cloves garlic, chopped
  • 1 splashes fish sauce
  • 1 limes, juice and zest
  • 15 g wasabi

Description

Crisp Thai Flavoured Potato Cakes And Glorious Stir-fried Asian Style Coleslaw Create A Stunning Meat Free Supper From Simon Rimmer

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