Caramelised mushroom and onion spiced potato cakes ⁣ ⁣ Via my stories I asked wh…

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⁣

Makes 8⁣
(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 😋⁣