Curried Potato Cakes with Coriander-Cashew Chutney

I taught a course on cooking with potatoes for several years. I won’t go into the details of the course, except to say I always ended up with a lot of extra potato puree.

I became creative and decided to use the idea of making gnocchi and see what would happen if I formed the mass into cakes and fried them instead of boiling like gnocchi. Of course, I experimented with various spices in the mix – some worked well, while others failed miserably. Eventually I landed on this Indian-inspired version and I was impressed.

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. Oh…they also freeze well if you lock them into a freezer bag or vacuum-pack them. Frozen cakes are best reheated in the oven – just add an additional 5 minutes.

Yield: make about 12 cakes portioned to 50 grams each.