Spiced rooster potato cakes: Difference between revisions
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Albert Bartlett products are available from most supermarkets. | |||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve as a garnish with [[Roasted|roasted]] [[Meats|meats]] or as a light supper dish with a tossed [[Salad|salad]]. | Serve as a garnish with [[Roasted|roasted]] [[Meats|meats]] or as a light supper dish with a tossed [[Salad|salad]]. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 15:54, 3 February 2016
| Spiced rooster potato cakes | |
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| Servings: | Serves 4 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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Albert Bartlett products are available from most supermarkets.
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.