Spiced Red Potato Cakes, Coconut Harissa Yoghurt

These potato cakes house iron-rich greens, spices and are finished with a coconut harissa yogurt. This combo is an instant boost for your immune system and is a perfect way to utilise those inevitable leftover potatoes accumulated during winter, especially when roast dinners and comforting dishes are on rotation. You can also experiment with sweet potatoes to add a twist to this classic.

Ingredients

• 600g mashed potato (regular or sweet), skin on

• ¾ tsp smoked paprika

• ½ tsp chilli flakes

• 50g winter greens, finely chopped

• 20g grass-fed organic butter or vegan alternative

• 10ml your choice of milk/mylk

• 30g chickpea flour or gluten free plain flour

• Salt and ground red peppercorns (if you don’t have red pepper, use black)

  To serve

• 150g coconut yoghurt 

• ½ lemon, juiced and zested 

• 1 tbsp capers, finely chopped 

• 2 tbsp rose harissa paste 

Method

1. Chill the mashed potato till you are ready to make the recipe. This will make it easier to work with. 

2. Once you are ready to start, remove the mashed potato from the fridge and add smoked paprika, chilli flakes, winter greens, butter (you can leave this out if you already added butter to your mash), milk/mylk and flour. Mix well till a dough-like consistency forms. You are looking for the mix to easily come together into balls that are workable into patties. Taste the mixture and add salt and pepper as necessary.  

3. Next, line a baking tray and start to create your patties. Weighing into 50-60g balls for consistency, work them till smooth in your hands, then gently press into pattie shapes. Chill for at least 1 hour. 

4. Whilst you are waiting for the patties to chill, mix up the rose harissa yoghurt. Add all of the ingredients to a bowl, mix well and set in the fridge till you are ready to serve. 

5. Once the hour is up, bring a large pan to a low-medium heat, add a little olive oil and cook the patties in batches, till they are golden (2-3 minutes each side). Cooking slower allows control over the heat and less charring. 

6. Once cooked, serve the potato cakes with the rose harissa yoghurt and adding your favourite protein for a heart-warming breakfast or lunch.