Fried potato masala toastie
A delicious recipe from Home Cookery Year by Claire Thomson
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Cooking tools:
- Saucepan
- Food processor
- Colander
- Plate
- Skillet
- Toastie maker
- Stove
- Chef's knife
- Cutting board
- Grater
- Spatula
- Measuring spoon
Ingredients
- 1 tbsp sunflower oil
- 1 tsp unsalted butter, softened, plus
- 300g (10½oz) new potatoes, peeled and cut into large bite-size pieces
- big pinch of salt, plus ½ tsp
- 1 small bunch of coriander (cilantro), leaves picked and roughly chopped
- 1 tbsp grated (shredded) fresh ginger
- juice of 1 lemon
- 1 clove of garlic, thinly sliced
- 1–2 green chillies, finely sliced (remove the seeds if you want less heat)
- 200g (7oz) cheddar, gloucester or gouda cheese, thinly sliced
- ½ cucumber, peeled and thinly sliced
- 4 tomatoes, thinly sliced
- 2 tbsp chaat masala, plus optional more to serve
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