Crisp fried little patties of potato, kidney beans and herbs; served with lemon and yoghurt… yum!! These potato cakes are quick and easy to make and are ideal for a light dinner with a fresh salad or in lunch boxes for school or work.
They keep well in the fridge for a couple of days and are also great in pocket bread or on a salad roll. We simply had them for dinner with a grated carrot and fresh beetroot salad; nice and simple, light and healthy.
You could add any bean you prefer, I used the kidney beans for colour. Experiment with your favourite herbs, for this recipe I used a combination of dill, parsley and chives. Try and use homemade bread crumbs they are always the best; place a couple of slices of stale or oven dried bread in a food processor and wiz away.
Preparation time: 25mins
- 400g (14 oz) potato, Desiree or Red Pontiac
- 250g (9 oz) red kidney beans
- 1 red onion
- ¼ cup mixed fresh herbs
- 1 lemon, zest
- 1 free-range egg
- ¾ cup breadcrumbs
- 1 cup plain natural yoghurt
- 1 tbs mixed fresh herbs, roughly chopped
- juice of half a lemon
Dice the potatoes and boil them in a large saucepan for 10 minutes until tender. Drain, mash and set aside to cool.
Place the cooled potatoes along with the remaining ingredients (except the breadcrumbs) into a food processor, season with salt and pepper and pulse to combine.
Form about 1tbs of mixture at a time into a patty; coat with breadcrumbs.
Heat a small amount of vegetable oil in a large fry pan and cook the patties evenly on both sides for 4-5 minutes until crisp.
To make the herb yoghurt combine all ingredients in a small bowl.
Serve the potato cakes with wedges of lemon and topped with the herb yoghurt.
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email