Pic of Potato and wild garlic cakes with carrot chutney

Potato and wild garlic cakes with carrot chutney

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Vegetarian mains

Potato and wild garlic cakes with carrot chutney

Serves 2 1h 20 min
These wild garlic and potato cakes make a fantastic springtime brunch or light dinner. Don’t be alarmed by the mention of chutney, this is a quick version, where some texture to the carrot makes a nice contrast to the potato cakes. Freezing the cakes for a few minutes helps to firm them, making them easier to fry. You could give them a few extra minutes if you have time to spare. Save leftover egg white for meringues; they freeze well.

Ingredients

  • 500g potatoes
  • 1 onion
  • 2 large carrots
  • 1 apple
  • 20g raisins
  • ½ tsp mustard seeds
  • ½ tsp ground ginger
  • ½ tsp paprika
  • 1 tbsp cider vinegar
  • 100ml cider
  • 1 tbsp honey
  • ¼ tsp chilli flakes - add to taste
  • 100g wild garlic
  • 2 egg yolks
  • 20g plain flour
  • 25g butter
  • 50g watercress
Image of Potato and wild garlic cakes with carrot chutney

Method

Prep time: 10 min
Cooking time: 1h 10 min
  • Step 1

    Peel and dice the potatoes into 2-3cm chunks. Transfer to a saucepan. Cover with water. Add a pinch of salt. Bring to the boil, then cook until soft to a knife tip; 10-12 mins. Drain. Leave for 2 mins, then mash and place in the fridge to cool.
  • Step 2

    While the potatoes cook, peel and finely dice the onion. Peel and dice the carrot and apple into small ½-1cm chunks.
  • Step 3

    In a small pan, stir the carrot, apple, ½ the onion, the raisins, mustard seeds, ground ginger, paprika, vinegar, cider, honey, 300ml of water and a pinch of chilli flakes (to your taste). Season. Bring to a boil. Cook for 30 mins or so, stirring often, until the carrot is just tender.
  • Step 4

    Meanwhile, heat ½ tbsp of oil in a frying pan. Stir-fry the remaining ½ onion on a low heat for 8 mins, while you continue. Add a little water if it looks like catching. Set aside.
  • Step 5

    Boil a kettle. Put the wild garlic in a saucepan. Cover with boiled water, leave for 30 secs, then drain and refresh under cold water. Drain, squeeze out excess liquid, then chop it up.
  • Step 6

    Separate the egg yolks and whites. In a bowl, mix the potato, fried onion, ⅔ of the flour, and the wild garlic. Season. Gently stir in the egg yolks.
  • Step 7

    Put the remaining flour in a shallow dish. Shape the potato mix into 4 balls. Flatten them slightly into burger shapes. Turn them in the remaining flour to lightly dust them. Place on a tray and chill them in the freezer for 10 mins.
  • Step 8

    Heat the butter and 2 tbsp of oil in a frying pan on a medium heat. Fry the potato cakes for approx. 4 mins on each side, until golden. Serve with the carrot chutney and watercress.

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