Honey Chili (Sriracha) Potatoes

A while ago, one of Pieter’s colleague from India told him about this dish, and how he should definitely try it. I’ve been wanting to make it ever since. This weekend I finally got to it and started testing it. This is my version of it and I love it. It is an Indian-Chinese dish and it sort of reminds me of sweet and sour chicken, but the potato version of it.

Ingredients:

For the potatoes:
600grs baby potatoes with skin, chopped into cubes (as even as possible)
3 tablespoons of vegetable oil
For the sauce:
1 tablespoon of vegetable oil
2 tablespoons of finely chopped ginger
1 tablespoon of  sesame seeds
Pinch of Cayenne pepper
2 tablespoons of Sriracha
3 tablespoons of ketchup
3 tablespoons of soy sauce
2 cloves of garlic, minced
3 tablespoons of honey
3 spring onions, finely chopped
1 tablespoon of white Vinegar
1 teaspoon of corn flour
Salt to taste

Start by slicing the potatoes into small cubes. Keep the skin on. Then add the vegetable oil to a large pan over medium heat. Once the oil is hot, fry the potatoes in two batches. You don’t want to crowd them. Try not to move the potatoes too much as it will prevent them from getting golden. Place the cooked potatoes on a plate lined with paper towels.

Place the Sriracha, ketchup, soy sauce, garlic, honey, white part of the spring onions and vinegar in a bowl.

In a clean pan, add one tablespoon of vegetable oil over medium heat. Once the oil is hot, add the ginger, sesame seeds and cayenne. Cook for two minutes while stirring. Then add the sauce mix and the corn flour. Cook for another minute while stirring. Then add the fried potatoes. Mix well until the potatoes are coated in the sauce. Add salt to taste.

Sprinkle the green part of the spring onions and some extra sesame seeds. Serve straight away. Enjoy!

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Potato Cakes Stuffed with Lentil Coconut Curry (served with mango chutney)

These potato cakes are very easy to make. You can even make them with leftover mashed potatoes. For the filling I used beluga lentils since they hold their shape but you can use other kinds instead. I flavored them with curry spices and coconut milk. And because curry goes so well with mango chutney, I also made some to accompany these potato cakes. You can also make them smaller as an appetizer. They are great for a dinner party since they can be made in advance.

This recipe makes about 14 potato cakes.

Ingredients:

For the lentil coconut curry:

1 tablespoon of coconut oil

1 red onion, finely chopped

2 cloves of garlic, minced

1 tablespoon of finely chopped ginger

1/2 teaspoon of turmeric

2 teaspoons of hot curry powder

½ teaspoon of ground coriander seeds

1 cup of tomato puree

400ml of coconut milk

750ml of vegetable stock

Pinch of salt

1 cup of beluga lentils

For the potato dough:

1 1/2 kilos of potatoes (the mashing kind)

Salt to taste

1 egg white

¼ cup of all-purpose flour

For the coating:

1 1/2 cups of flour

1 ½ cups of panko

3 eggs, beaten

Pinch of salt

1 1/2 teaspoon of onion powder

1 teaspoon of garlic powder

1 cup of vegetable oil for pan-frying

For the Mango chutney:

250gr of diced mango (I used frozen mango, but you can also use fresh mango)

1 medium white onion, finely chopped

1 tablespoon of minced ginger

1 bird’s eye chili, chopped

¼ cup of apple cider vinegar

¼ cup white vinegar

¼ cup of sugar

½ cups of water

Pinch of salt

 

To make the curried lentils: Place the coconut oil in a medium pot over medium heat. Once the coconut oil has melted; add the onion, garlic, ginger, turmeric, curry powder and ground coriander seeds. Cook while stirring for about 2 minutes. Then add the lentils. Give it a good stir and then add the tomato puree, coconut milk, vegetable stock and a pinch of salt. Let it cook over medium-low heat for about 30 minutes till it becomes a creamy stew. Don’t forget to stir every couple of minutes so that it doesn’t burn in the bottom. Taste for salt and set it aside to cool down.

To make the mango chutney: Place all of the ingredients in a pot over medium-low heat. Let it cook for about 18 minutes, stirring from time to time until it has a chutney consistency. Midway through the cooking time, I like to mash the mango using a potato masher or a fork. Then transfer it to a bowl and allow it to cool down.

To make the potato cakes: Boil the potatoes till they are tender. Check with a knife. Then carefully peel them while they are still hot and mash them. Add salt to taste. Let it cool down a bit until you can handle touching the mash. Add the egg white and flour. Knead the dough with your hands making sure there are no lumps.

Take about 1/2 cup of the potato dough and flatten it with your hands, add about 1 tablespoon of the curried lentils in the middle and then shape it into a patty. Make sure the filling is not sticking out. Repeat for all.

Once all the potato cakes are done, have the coating ready. For the coating; mix the salt, onion and garlic powder with the panko. Coat each potato cake in the flour, then egg and finally in the seasoned panko. Set them aside.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, fry the potato cakes in batches. Be careful when flipping them so they don’t break. Since they are already cooked, you just have to pan-fry them till they are evenly golden. This goes fast so keep an eye on them. Place them on a plate lined with paper towels.

Serve them warm with the mango chutney.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.