Recipes
Curried vegetable potato cakes
You can vary the proportion of vegetables, depending on what you have to hand
You can vary the proportion of vegetables, depending on what you have to hand
(5 votes)
Cook: 2 Hours
Serves: 4
Price: 56p per serving
Nutritional Information
Each 339g serving contains
Energy
1519kj
363kcal
1519kj
363kcal
18%
Fat
19.2g
19.2g
Med
27%
27%
Saturates
4.1g
4.1g
Low
21%
21%
Sugars
7.9g
7.9g
Low
9%
9%
Salt
0.5g
0.5g
Low
8%
8%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
448kj/107kcal
Typical energy values per 100g:
448kj/107kcal
Ingredients
15g butter
2 tbsp sunflower oil, plus extra for brushing
1 medium onion (finely chopped)
1 level tbsp Asda Medium Curry Powder
500g cooked potatoes (roast, boiled, mashed or a mixture)
150g cooked carrots (chopped)
300g cooked Brussels sprouts (chopped)
1 medium free-range egg (lightly beaten)
Poached eggs to serve
150g cooked butternut squash (chopped)
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Melt the butter and oil in a pan. Add the onion and cook until soft and starting to turn golden. Add the curry powder and cook for another minute. Tip into a large bowl.
2
If the potatoes are roasted or boiled, cut into small pieces. Add to the onion with the mashed potatoes, carrots, squash and sprouts, then mash.
3
Add the egg to the veg and season well. Stir to the mix.
4
Divide into eight portions. Wet your hands and shape each portion into a cake about 1.5cm thick. Put on the baking tray and chill for at least 30 minutes.
5
Brush the tops of the cakes with oil and cook in the oven for 25-35 minutes.
6
Serve two cakes per person, with poached eggs.