Coriander and Herb Potato Patties

These potato patties are handy because they can be made up to 6 hours ahead and just fried up in a few minutes before the dinner is ready to serve.  A perfect accompaniment to steak and a great summer side (think BBQ!), these patties offer a delicious alternative to mashed potatoes. If you don't like coriander you can substitute rosemary or parsley or the herb of your choice.

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Ingredients 

  • 650 g Rooster potatoes, peeled and cut into chunks.

  • 120 ml green onion, chopped into small pieces

  • 30 ml fresh coriander, chopped into small pieces

  • 2 cloves garlic, crushed

  • Salt and pepper to taste.

  • 1 large egg

  • 4 teaspoons sesame oil

  • 3 tablespoons sesame seeds

  • 1 tablespoon olive oil

Method

  • Boil potatoes in salted water until tender when pierced with knife 40 minutes). Drain. Cool slightly.

  • Add green onions, coriander, garlic, salt, and pepper; mash potatoes until well blended.

  • Add in egg.

  • Make potato mixture into eight patties by hand. Place potato cakes on platter.

  • Drizzle sesame oil over both sides of each potato cake.

  • Sprinkle both sides of potato cakes with sesame seeds.

  • Heat olive oil in large frying pan over medium-high heat.

  • Add potato cakes to pan and cook until golden brown - approx 3 minutes per side.