Curried Potato Cakes with Coriander-Cashew Chutney

For several years, I have taught a course on cooking with potatoes. I won’t really go into the details of the course except to say, I always ended up with a lot of extra potato puree when preparing for this course. So, I decided to take the idea of making a gnocchi, adding some spice to the puree and a bit of baking powder and frying the cakes instead of boiling them like a gnocchi. I was immediately impressed! This is such a wonderful way to use leftover potato puree – if it doesn’t have a lot of fat and non-dairy milk already added to it. I often make variations by adding blanched peas or sliced spring onions or…well, you get the idea – add pretty much whatever you want to the base recipe and come up with an entirely new variation. Potato cakes will keep in the refrigerator for about 3-5 days before they begin to oxidize. Reheat them easily by placing the cakes on a parchment paper lined baking tray and in a preheated 180° C oven for 10 minutes.  Yield: make about 12 cakes portioned to 50 grams each.

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