Spicy Potato and Cheddar Cakes with Tomato Sambal by Maria Kuehn

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people


  • 2 large potatoes
  • ½ bunch of coriander leaves, chopped 
  • 4 spring onions, finely chopped 
  • 50g mature cheddar, grated 
  • 1 tbsp red chili flakes 
  • natural breadcrumbs to coat 
  • 2 egg yolks 
  • oil for frying 

For the sambal: 

  • 2 tomatoes, deseeded and diced 
  • 4 tbs malt vinegar 
  • ½ tsp white sugar 
  • 1 red chili, finely chopped 
  • ¼ cucumber, deseeded and diced 
  • handful of coriander leaves, chopped 
  • juice of ½ a lemon 
  • sea salt

Entered by Maria Kuehn on 03/12/2013

I love feeding people - the recession has meant tightening our belts and finding new ways of minding people's bellies well. These lovely potato cakes are very cheap to make and the addition of a spicy sambal lifts them. A firm family favourite. 


  • Boil the potatoes till tender.  
  • Cool and mash lightly - you need a little texture to them.
  • In a bowl place the herbs, onions, chili, cheese and salt and mix in with the eggs.  
  • Add the potatoes and stir to incorporate.
  • Shape the potato cakes into small rounds and coat in the breadcrumbs.
  • Refrigerate for half an hour.
  • Pour enough oil into a frying pan which will just immerse the cakes.  
  • When very hot fry the cakes till they are golden brown.  
  • Remove and place on some kitchen towel to absorb the fat.  
  • For the sambal, simply place all the ingredients into a bowl and mix thoroughly.  
  • Place a little of the sambal on each cake and serve. 

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