Thai Spiced Potato Cakes with Warm Asian Coleslaw

By: Simon Rimmer



4 large Maris Piper potatoes
3 tbsp mayonnaise
1 bunches spring onions, finely chopped
2 small red chillies, deseeded and chopped
1 tbsp coriander leaves, chopped
2 cloves garlic, crushed
2 stalks lemongrass, finely chopped
4 lime leaves, finely chopped
1 pieces ginger, 2.5cm, finely chopped
1 tsp cinnamon
2 shallots, finely chopped
1 pinches black pepper

For the pané

4 tbsp plain flour
2 eggs, beaten
4 tbsp vegetable oil, for frying

For the coleslaw

3 tbsp olive oil
1 carrots, finely grated
75 g mooli (white radish), finely grated
1 handfuls bean sprouts
6 lime leaves, finely shredded
1 bird’s eye chillies, finely chopped
1 cloves garlic, chopped
1 splashes fish sauce
1 limes, juice and zest
15 g wasabi



First make the potato cakes. Cook three of the potatoes in boiling salted water until soft. Drain and mash. Leave the remaining potato raw and simply grate it.

Put the mashed and grated potato in a large bowl, add all the other potato cake ingredients and season with salt and freshly ground black pepper.

Mould the mixture into eight rounds and refrigerate for one hour.

Set up three bowls, one with flour, one with beaten eggs and one with breadcrumbs. Roll the cakes in the flour, then the egg then the breadcrumbs.

Heat the oil in a frying pan or wok and fry the cakes until crisp and golden.

For the coleslaw, put the oil into a wok and fry all the ingredients except the wasabi paste for three to four minutes. Stir in the wasabi paste.

Serve the hot potato cakes with the coleslaw.