Patak’s Korma Paste 290g
Patak’s Korma Paste is a mild spice…
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Ingredients
Serves 4
3 large creme gold potatoes, peeled and chopped into 3cm pieces
1 cup frozen peas, thawed
2 tsp. Patak’s Korma Curry Paste
2 spring onions, greens only, thinly sliced
1.5 tbsp. plain flour
Salt
Purple Cabbage Coleslaw to Serve:
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- ½ cup fresh coriander leaves
- ¼ red onion, thinly sliced
- ¼ red cabbage, thinly sliced
- Juice from ½ lemon
- Patak’s Mango ChutneyServe with naan or rice.
Method
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Bring a saucepan of water to boil over medium-high heat, add potatoes and cook for 10 minutes or till softened. Drain the potatoes in a colander and allow to cool.
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In a bowl, mash the potatoes with a fork before adding flour, Patak’s Korma Curry Paste, peas, spring onion and a few pinches of salt. Mix everything together. Scoop 2 tbsp. of mixture and roll into a ball, set aside on a baking tray and repeat with the rest of the mixture.
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To assemble the coleslaw, toss together the coriander leaves, red onion, cabbage and lemon juice. Season with salt.
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To cook the patties, heat 1 tbsp of oil in a frying pan over medium heat. Place 3 to 4 fritters in the pan and lightly flatten.
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Cook for 3-4 minutes on each side or till lightly browned, if the patties are browning too quickly, turn the heat down.
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Serve warm with a side of Patak’s Mango Chutney and coleslaw.
Enjoy!
