Asian-style potato cakes with coleslaw recipe | delicious. magazine

Ingredients

• 1 small sweet potato, about 200g
• 400g waxy potatoes, cut into chunks
• 30g good Thai red curry paste
• 15g mayonnaise
• 25g plain flour
• 1 large egg, beaten
• 100g polenta or coarse cornmeal
• For the coleslaw
• 400g red cabbage, cored and sliced
• 100g beansprouts
• 30g wasabi paste (from supermarkets)
• 1 medium carrot, grated
• 1 tbsp mild olive oil, plus extra to fry
• 3 tbsp rice wine vinegar
• Juice and zest of 1 lime, plus extra wedges to serve
• Good handful chopped fresh coriander