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£1.30/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Place the potatoes in a saucepan and cover with water. Bring to the boil and simmer for 12-15 minutes. Drain the potatoes and return to the saucepan.
Place the fenugreek seeds in a large non-stick frying pan and toast over a gentle heat for a few minutes until they start to release their aroma. Transfer to a pestle and mortar and grind to a coarse powder.
Heat 1 tbsp of oil in the frying pan and cook the salad onions for a few minutes then add the garlic and cook for 30 seconds. Stir in the chilli, turmeric and ground fenugreek then cook for 1 minute. Tip the onion and spice mixture in with the potatoes, add the chopped coriander then mash together with a masher or fork. Cool slightly then shape into 8 even sized potato cakes.
Dust the potato cakes with flour. Heat the remaining oil in the same frying pan and gently fry the cakes for 3-4 minutes each side until golden. Garnish with coriander leaves and lemon wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,120kJ/ 267kcals |
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Fat | 11.2g |
Saturated Fat | 1.6g |
Carbohydrates | 36g |
Sugars | 2.9g |
Fibre | 2.8g |
Protein | 5.5g |
Salt | 0.1g |
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