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For the spicy coleslaw
100g/ 3½oz red cabbage, finely sliced
½ red onion, finely sliced
2 Carrots, grated
Salt and freshly ground black pepper
50g/ 2oz ready-made mayonnaise
1 tbsp Wasabi paste
3 Lime leaves, shredded
For the potato cakes
2 Large Maris Piper potatoes, peeled, cooked and mashed
1 Sweet potato, peeled, cooked and mashed
3 tbsp Mayonnaise
1 bunch Spring onions, finely chopped
2 Small red chillies, deseeded and chopped
3 tbsp Chopped fresh coriander leaves
2 Garlic cloves, crushed
2 stalks Lemon grass, finely chopped
4 Kaffir lime leaves, finely chopped
2 Cm/1in piece fresh ginger, finely chopped
1 tsp Cinnamon
2 Shallots, finely chopped
Salt and freshly ground black pepper
50g/ 2oz plain flour
2 Free-range eggs, beaten
150g/ 5oz fresh breadcrumbs
Vegetable oil, for deep frying
To serve
Chopped fresh coriander leaves
1 Lime, cut into wedges

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