Cheesy Chipotle Potato Cakes
with Sautéed Peas and Slaw Salad
Our Cheesy Chipotle Potato Cakes are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
450 grams
Potatoes
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
60 grams
Mature Cheddar Cheese
(Contains Milk)
20 grams
Chipotle Paste
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
100 grams
Greek Style Salad Cheese
(Contains Milk)
120 grams
Peas
20 grams
Wild Rocket
120 grams
Coleslaw Mix
32 grams
Sweet Chilli Sauce
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
¼ tsp
Salt
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Peel the garlic cloves. Peel and chop the potatoes into 2cm chunks.
Pour the boiling water into a large saucepan with 1/2 tsp salt for the potatoes.
Add the potatoes and peeled garlic cloves to the water and cook until you can easily slip a knife through, 12-14 mins.
Meanwhile, in a large bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set the dressing aside for now.
Grate the Cheddar cheese.
Once the potatoes are cooked, drain and allow to steam uncovered for 2 mins.
Return to the pan, off the heat. Mash the potatoes, ensuring the mixture isn't too smooth so that some small chunks of potato remain.
Stir in the chipotle paste, Cheddar cheese, breadcrumbs and salt (see pantry for amount). Crumble in half the Greek style salad cheese. Season with pepper and mix together.
Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person.
Transfer the potato cakes to a large, lightly oiled baking tray.
Drizzle over some oil then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.
A few mins before the potato cakes are ready, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the peas and stir-fry for 2-3 mins.
Remove from the heat, crumble in the remaining Greek style salad cheese and season with pepper.
Add the rocket and slaw mix to the dressing bowl and toss together.
Once ready, transfer the cheesy chipotle potato cakes to your plates.
Serve the peas and salad alongside, along with the sweet chilli sauce for dipping.
Enjoy!
