Asian-style potato cakes with coleslaw recipe
This Asian-inspired potato cake recipe, made with sweet potatoes, polenta and Thai curry paste, makes a lovely vegetarian starter or light dinner.
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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
- 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
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