Potato cakes with jalapeno tartare sauce Recipe - Better Homes & Gardens Australia
Use a waxy potatoes such as pink-eye, sebago or Dutch cream.
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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
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