Name: Potato cakes with tomatoes and mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 - 6 servings
Cuisine: Side Servings
Ingredients: large potatoes, peeled 4,milk 2T,butter (or coconut oil if you prefer) 2T,cabbage, thinly sliced 300g,cheese (Cheddar, feta or plant-based cheese) 100g,coconut oil 1T,Seasoning herb salt 1T,large mushrooms 6,oil, for frying 1/4cup,flour, for dusting the potato cakes ,tomatoes, thickly sliced (or whole cherry tomatoes if you prefer) 2,Salt and pepper to taste

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Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

1 T butter
1 t of each Woolworths crushed garlic, ginger, chilli and turmeric cubes
50 g Woolworths rogan josh Indian curry paste
1 x 400 ml can coconut milk
3 potatoes, peeled, cubed and parboiled
1 x 420 g can cream-style sweetcorn
1 x 340 g can whole kernel corn in brine, draine
sea salt and freshly ground black pepper, to taste
coconut yoghurt, for serving
1 cucumber, grated, for serving

Method

1. Heat the butter in a large pan and sauté the garlic, ginger, chilli and turmeric until fragrant.

2. Add the curry paste and cook for a further minute, then stir in the coconut milk and bring to a gentle simmer.

3. Stir in the potatoes and corn and cook for a further 5 minutes, then season to taste.

4. Serve the curry topped with coconut yoghurt and grated cucumber.

Cook’s note: This is a simple, comforting meal for the whole family, served with basmati rice or naan bread. This recipe is a great way to use up leftover roast potatoes. Freeze the remaining garlic, ginger, turmeric and chilli.

Find more curry recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

This is a test recipe

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Corn-and-potato curry

Ingredients

Method