Monday, 30 April 2012

Spiced Potato and Spinach Cakes

I often cook an extra jacket potato intending to cook something for my son.  This was the way I used up my last cooked jacket from the fridge.  I would think they would be great for baby led weaners and the reluctant spinach eater (adult or child!)




Potato and Spinach Curry Cakes - makes 6

Ingredients

1 Cooked jacket potato
50g, 2 blocks chopped spinach, cooked as per pack instructions
1 tsp garam masala
1 tsp mango chutney
1/2 tsp curry paste (I used a hot one you could use more for adults or adventurous sorts or a milder paste for kids who aren't into spice)
1-3 tsp wholemeal flour
Handful of breadcrumbs (I used sourdough but you could use any)
1 Egg
1 tsp, drizzle of oil

Method

Preheat the oven to 200oC / 400F

Mash the potato and mix with the cooked, drained spinach, spices and chutney.  Add enough flour to make it formable into cakes (if you chose to boil your potato to make this, make sure it's drained very well.)  Make into cakes, dip in egg and then the breadcrumbs then put on a tray and drizzle with the oil.

Bake in the oven for 20 minutes until hot through and crispy on the outside.



Serve with salad, mango chutney or rice (for the ultimate carb overload!)  My son only ate one of these but on his previous meals over the weekend, that's a bit of a result.

If you like these, have you tried broccoli nuggets or chicken nuggets?

This post has been linked up to meatless monday here.

4 comments:

  1. Fantastic idea. I am interested in the blend of flavors especially the mango chutney.

    Thanks for linking to My Meatless Mondays.

    ReplyDelete
    Replies
    1. No problem, obviously the mango chutney does introduce some sugar but not a lot.

      Delete
  2. Thank you for joining the food blog hop. I'm so happy to see you there since I LOVE your blog!

    ReplyDelete

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