These Spicy Potato Cakes, from Deliciously Ella's new cookbook Natural Feasts, are nut-free, vegan, gluten-free and, of course, incredibly delicious. She stopped by The Goods to show us how to make this flavourful recipe that the whole family will love.
Spiced Potato Cakes with Garlicky Tomato Sauce
By Ella Mills
These make an excellent weekday dinner. They’re easy to make and so comforting after a long day at work, especially when covered in piping hot garlicky tomato sauce and served on a bed of green beans that echo their flavours. The potato cakes have so much flavour themselves, with their warming mix of spices and lemon, which adds a lovely freshness. Freeze any leftover cakes.
For the Potato Cakes:
1 ⅔ pounds potatoes
3 tablespoons olive oil, plus more to drizzle
1 fresh red chile, seeded and finely chopped, plus more to serve
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon chile powder
½ cup cilantro, roughly chopped, plus more to serve
Juice of 1 lemon
Salt and pepper
For the Sauce:
1 pound 10 ounces cherry tomatoes, quartered
3 tablespoons olive oil
4 garlic cloves, crushed
1 teaspoon chile flakes (optional)
Salt and pepper
Peel the potatoes, quarter them, then place them in a saucepan of water with a pinch of salt. Bring to a boil and simmer for 20-25 minutes, until cooked. Drain and let cool.
Meanwhile, heat the 3 tablespoons of oil in a frying pan, add the chile and garlic and cook for a minute or so. Add the dry spices, sizzle for 30 seconds, then remove from the heat. Preheat the oven to 400°F.
Once the potatoes have cooled, add the chile/ spice oil, the cilantro and lemon juice. Mix until smooth, then shape into 8 patties. Place on a baking sheet. Drizzle with olive oil. Bake for 25-30 minutes, turning halfway, until they are golden brown.
Servings: Makes 8/ Serves 4
approx. Per Serving