Curried vegetable potato cakes

Curried vegetable potato cakes

You can vary the proportion of vegetables, depending on what you have to hand.

By , 21 September 2015
Curried vegetable potato cakes
  • Ready in: 120 mins
  • Serves: 4
  • Price: 56p per serving
Nutritional Info
Each 339g serving contains
  • Fat med
    19.2g
    27%
  • Saturates low
    4.1g
    21%
  • Sugars low
    7.9g
    9%
  • Salt low
    0.5g
    8%
  • Energy 1520KJ 363KCAL
    18%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 448kJ/107kcal.
Ingredients
  • 15g butter
  • 2 tbsp sunflower oil, plus extra for brushing
  • 1 medium onion, finely chopped
  • 1 level tbsp Asda Medium Curry Powder
  • 500g cooked potatoes, roast, boiled, mashed or a mixture
  • 300g cooked mixed carrots and butternut squash, chopped
  • 300g cooked Brussels sprouts, chopped
  • 1 medium free-range egg, lightly beaten. Poached eggs to serve
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Melt the butter and oil in a pan. Add the onion and cook until soft and starting to turn golden. Add the curry powder and cook for another minute. Tip into a large bowl.

  • If the potatoes are roasted or boiled, cut into small pieces. Add to the onion with the mashed potatoes, carrots, squash and sprouts, then mash.

  • Add the egg to the veg and season well. Stir to the mix.

  • Divide into eight portions. Wet your hands and shape each portion into a cake about 1.5cm thick. Put on the baking tray and chill for at least 30 minutes.

  • Brush the tops of the cakes with oil and cook in the oven for 25-35 minutes.

  • Serve two cakes per person, with poached eggs.