Spicy Potato and Cheddar Cakes with Tomato Sambal by Maria Kuehn

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. 

Method

• 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.