Potato cakes with jalapeno tartare sauce Recipe - Better Homes & Gardens Australia

Ingredients

• 6 large potatoes
• 375ml beer, chilled
• 250ml sparkling mineral water, chilled
• 250g plain flour
• 250g corn flour
• 1 Tbsp salt
• Freshly ground black pepper, to season
• Rice bran oil, to deep-fry
• Jalapeño tartare sauce
• 1 1⁄2 cups whole egg mayonnaise
• 10 cornichons, finely chopped
• 2 Tbsp baby capers
• 2 Tbsp finely chopped coriander
• 2 Tbsp finely chopped at-leaf parsley leaves
• 2 Tbsp chipotle in adobo sauce, finely chopped
• 2 Tbsp finely chopped jalapeño chillies