Korma Spiced Pea and Potato Cakes
with Baby Plum Tomato Salad and Coriander Yoghurt
Making potato cakes are easier than you think! Flavoured with warming korma curry paste and studded with peas, these are paired with mango chutney, a tomato salad and coriander yoghurt for an Indian inspired version.
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
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
120 grams
Peas
50 grams
Korma Curry Paste
(Contains Mustard)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Baby Leaf Mix
40 grams
Mango Chutney
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
10 grams
Butter
½ tsp
Salt
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 9. Boil a full kettle.
Meanwhile, peel and chop the potatoes into 2cm chunks. Peel the garlic cloves.
Pour the boiled water into a large saucepan on high heat with 0.5 tsp salt. Add the potatoes and garlic cloves to the water and cook until just tender, 12-14 mins.
Meanwhile, roughly chop the coriander (stalks and all).
Halve the baby plum tomatoes.
In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the tomatoes, toss to coat, then set aside.
When the potatoes have 1 min remaining, add the peas to the same pan.
Cook for the remaining time, then drain in a colander and allow to steam, uncovered, for 2 mins.
Return to the pan, off the heat. Add the korma curry paste, butter and salt (see pantry for both amounts). Season with pepper.
Mash the potatoes and peas, ensuring the mixture isn't too smooth so that some chunks of potato remain. Stir in the breadcrumbs and half the coriander.
Allow the potato mixture to cool slightly, then shape into 2cm thick patties, 3 per person. Transfer the cakes to a large, lightly oiled baking tray.
Drizzle with oil, then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.
Meanwhile, in a small bowl, combine the yoghurt and remaining coriander. Season with salt.
When everything's ready, add the baby leaves to the tomato bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
Share the pea and potato cakes between your plates. Drizzle over the mango chutney.
Serve the tomato salad and coriander yoghurt alongside.
Enjoy!
