Spicy potato cakes with chilli and coriander

Ingredients:

potatoes 400g, peeled and cut into chunks egg yolk 1 coriander a handful, chopped spring onions 5, slicedsalt and pepper to taste lemon 1, zested Cheddar cheese 75g, grated red chilli 1, seeded and choppedbreadcrumbs 75gvegetable oil for shallow frying

Method:

Cook the potatoes in salted boiling water until tender. Drain and leave to dry for 5 minutes. Mash the potatoes and add the egg yolk, coriander, spring onions, some salt and pepper, the lemon zest, Cheddar cheese and chilli. Mix well and shape into 6 medium cakes.n Put the breadcrumbs on a plate. Roll the cakes firmly in the breadcrumbs. Heat the vegetable oil in a non-stick frying pan and brown the cakes on both sides. Serve with mango chutney and a green salad.