Bombay potato cakes with fried eggs & mango chutney
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4
Skip to ingredients
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- 1 red onionhalved and thinly sliced
- 1 limejuiced
- 2 tbsp rapeseed or olive oilplus a drizzle
- 8 spring onionschopped
- 300g leftover roast potatoes
- 160g leftover roasted root vegetables(such as carrots and parsnips)
- 2 tbsp curry paste(we used jalfrezi)
- 4 eggs
- 4 tbsp mango chutney
- small bunch of corianderleaves picked
Nutrition: Per serving
- kcal396
- fat22g
- saturates3g
- carbs34g
- sugars13g
- fibre6ghigh
- protein13g
- salt1.1g
Method
step 1
Combine the onion with the lime juice in a small bowl and set aside to pickle. Heat a drizzle of oil in a frying pan over a medium heat and cook the spring onions for 5 mins until softened. Tip these into a bowl with the potatoes, root veg and curry paste. Season, then mash with a fork or potato masher until most of the lumps have been removed and the mixture holds together. Shape into four patties using your hands.
step 2
Heat 1 tbsp oil in the pan over a medium heat and cook the potato cakes for 3-4 mins on each side until crisp and golden. Transfer to a plate and cover to keep warm.
step 3
Heat the rest of the oil in the pan and fry the eggs to your liking, then season. Serve each potato cake with a fried egg, 1 tbsp chutney, some of the pickled onions and a sprinkling of coriander leaves.
