Spiced rooster potato cakes: Difference between revisions
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''<span class="reviewTitle">Strange</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">An unusual idea, but they use potato flour sometimes, don't they?</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/potatoes|#potatoes]] [[Special:Search/spicedroosterpotatocakes|#spicedroosterpotatocakes]] [[Special:Search/butter|#butter]] [[Special:Search/currypowder|#currypowder]] [[Special:Search/toasted|#toasted]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/raisins|#raisins]] [[Special:Search/flour|#flour]] [[Special:Search/egg|#egg]] [[Special:Search/degrees|#degrees]] [[Special:Search/bakingtray|#bakingtray]] | ||
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Latest revision as of 15:07, 23 January 2022
Spicy potato cakes.
Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.
| Spiced rooster potato cakes | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 873 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 27th October 2012 |
|
Best recipe reviewStrange 4/5 An unusual idea, but they use potato flour sometimes, don't they? |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1kg Rooster Potatoes, peeled and quartered
- 2tbs curry powder
- 200g butter
- 200g plain flour
- 150g soaked raisins
- 1 Egg, beaten
- 1 tablespoon Toasted cumin seeds
- Salt and pepper for seasoning
Method
- Put potatoes into a saucepan, cover with cold water, add the 2tbs of curry powder and salt to season.
- Simmer gently until the potatoes are tender (about 15 minutes).
- Preheat oven to 180 degrees C, Gas mark 6.
- When the potatoes are cooked, drain and mash in the saucepan with 150g of butter and adding the flour gradually.
- Finally add the drained raisins, season with salt, pepper and a little curry powder.
- Turn out the potato mix onto a floured work surface and with a rolling pin roll out to 2cm thickness.
- Cut out round the diameter of a glass. With the remaining butter, lightly grease and flour a baking tray.
- Place the potato cakes onto the tray and brush lightly with beaten egg.
- Sprinkle a few toasted cumin seeds onto each cake and place into an oven for 10 minutes.
- Turn during cooking to brown both sides.
Serving suggestions
Serve as a garnish with roasted meats or as a light supper dish with a tossed salad.
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk
Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.
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