Caramelised mushroom and onion spiced potato cakes 👀
Via my stories I asked which recipe you all wanted first and this one was the winner!
I’m trying to do more ‘meatless’ meals with my meat loving family to get my little brother out of his ‘steak and only steak’ mentality 😅
Taking it one step at a time for him with this dish because after steak… his next fave is mashed potatoes 🤣 truly a meat and potatoes man 🥔🥩
These are made with Indian inspired flavours but without the spice I would normally add to them. I also omitted the spinach for my lil bro’s portion. They went off like a hit and 1000% suggest making them with this cooling mint and yoghurt sauce! It’s just yoghurt, loads of mint, salt and a splash of high quality EVOO
CARAMELISED MUSHROOM AND ONION SPICED POTATO CAKES
(V, VE, GF, DF)
-1 pound potatoes, cubed
-1 onion, sliced
-1 pack of button mushrooms, sliced
-3 large handfuls fresh spinach
-drizzle of olive oil
-1/2 tsp cumin
-1/4 tsp coriander seed
-1/4 tsp curry powder
1. Preheat oven to 425F. Put the cubes potatoes in a pot of salted water, bring to a boil and cook for about 15-20 minutes until soft.
2. Meanwhile, sautéed the onions until browned and starting to caramelise in a pan. Then add the mushrooms. Cook for 10-20 minutes until nicely caramelised. Add the spinach in and wilt.
3. Drain and mash the potatoes with a generous amount of olive oil. Add the spices and mix in the spinach and caramelised onions and mushrooms. Form into balls in your hand and the place on a lined baking tray. Press down to make a medallion. Continue until there is no more mash left.
4. Bake for 20 minutes or until nicely browned.
These are good straight from the oven, or the next day for breakfast as bubble and squeak with some eggs 🍳
**** also suggest playing with flavours! Change up the spices and add parsley, fleur de sel, herbs de Provence and use a steak sauce instead for instance 😋