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.

Ingredients
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650 g Rooster potatoes, peeled and cut into chunks.
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120 ml green onion, chopped into small pieces
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30 ml fresh coriander, chopped into small pieces
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2 cloves garlic, crushed
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Salt and pepper to taste.
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1 large egg
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4 teaspoons sesame oil
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3 tablespoons sesame seeds
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1 tablespoon olive oil
Method
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Boil potatoes in salted water until tender when pierced with knife 40 minutes). Drain. Cool slightly.
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Add green onions, coriander, garlic, salt, and pepper; mash potatoes until well blended.
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Add in egg.
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Make potato mixture into eight patties by hand. Place potato cakes on platter.
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Drizzle sesame oil over both sides of each potato cake.
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Sprinkle both sides of potato cakes with sesame seeds.
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Heat olive oil in large frying pan over medium-high heat.
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Add potato cakes to pan and cook until golden brown - approx 3 minutes per side.