3 large creme gold potatoes, peeled and chopped into 3cm pieces
1 cup frozen peas, thawed
2 tsp. Patak’s Korma Curry Paste
2 spring onions, greens only, thinly sliced
1.5 tbsp. plain flour
Purple Cabbage Coleslaw to Serve:
- ½ cup fresh coriander leaves
- ¼ red onion, thinly sliced
- ¼ red cabbage, thinly sliced
- Juice from ½ lemon
- Patak’s Mango ChutneyServe with naan or rice.
Bring a saucepan of water to boil over medium-high heat, add potatoes and cook for 10 minutes or till softened. Drain the potatoes in a colander and allow to cool.
In a bowl, mash the potatoes with a fork before adding flour, Patak’s Korma Curry Paste, peas, spring onion and a few pinches of salt. Mix everything together. Scoop 2 tbsp. of mixture and roll into a ball, set aside on a baking tray and repeat with the rest of the mixture.
To assemble the coleslaw, toss together the coriander leaves, red onion, cabbage and lemon juice. Season with salt.
To cook the patties, heat 1 tbsp of oil in a frying pan over medium heat. Place 3 to 4 fritters in the pan and lightly flatten.
Cook for 3-4 minutes on each side or till lightly browned, if the patties are browning too quickly, turn the heat down.
Serve warm with a side of Patak’s Mango Chutney and coleslaw.