Delicious hot or cold and great for a packed lunch, these these chilli potato cakes are as easy to make as chips and have a spicy kick too!
- 800g potatoes, diced
- 1tbsp olive oil
- 1 red chilli, finely chopped
- 1tsp smoked paprika
- 100g Cheddar cheese, grated
- 2tbsp flour
- 20g coriander, chopped
- Oil for shallow frying
Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until tender. Drain.
Add the oil to the pan and fry the chilli and paprika for 1 min. Add the remaining ingredients and coarsely mash, season to taste.
Divide into 8 and pat into flat, round cakes.
Heat a little oil in a non-stick frying pan and fry potato cakes in 2 batches for 1-2 mins on each side until golden. Serve with guacamole, tomato salsa and leaf salad for a light lunch or starter.