A recipe from the Good Food collection.
750 g (1 lb 10 oz) boiling potatoes, peeled
1–2 small red chillies, finely chopped
8 cm (3¼ inch) piece lemongrass, white part only, finely chopped
3 very large handfuls coriander (cilantro) leaves, chopped
8 spring onions (scallions), chopped
2 eggs, lightly beaten
3 tablespoons plain (all-purpose) flour oil, for shallow-frying sweet chilli sauce, for serving
Grate the potatoes, then squeeze dry in a tea towel (dish towel) to remove as much moisture as possible. Mix with the chilli, lemongrass, coriander, spring onion, egg and flour.
Heat 1.5 cm (⅝ inch) of oil in a frying pan. Use 2 heaped tablespoons of mixture to make each cake and cook three or four cakes at a time, for 3–4 minutes over medium heat. Turn and cook for another 3 minutes, or until crisp and cooked through. Drain on paper towels and keep warm while cooking the remaining mixture. Serve hot with sweet chilli sauce.
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