Name: Creamy potato bake
Prep time: 50 min
Cook time: 1 min
Total time: 51 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: medium potatoes 5,milk (or 1 cup milk and 1 cup cream) 2cups,salt ½t,bay leaf 1,celery stick, chopped 1,sprigs fresh thyme 4,whole black peppercorns 6,grated fresh nutmeg ¼t,butter 6T,cake flour 3T,grated Cheddar cheese 1 ½cups,sea salt and freshly ground black pepper to taste ,large onion, peeled and thinly sliced 1,a small handful grated mozzarella ,a small handful grated Parmesan ,rashers rindless bacon, fried until crispy, then chopped into bits (optional) 6

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Serves Makes 15

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the filling:

2–3 T vegetable oil
3 curry leaves, finely chopped
½ t black mustard seeds
1 t ground turmeric
1 t ground cumin
1 t salt
500 g potatoes, peeled, boiled and roughly mashed (add a little salt to boiling water)
3–4 fresh green chilies, finely chopped
¼ bunch coriander, finely chopped
10 leaves fresh mint, finely chopped

For the batter:

280 g chana (chickpea) flour
1 t salt
a small pinch ground turmeric
2 –3 T flour
1 t baking powder
¾ cup water, at room temperature
vegetable oil, for deep-frying
chutney, for serving

Method

1. To make the filling, heat the oil in a pan over a low to medium heat and fry the curry leaves and mustard seeds until popping slightly. Add the turmeric, cumin and salt and cook for 30 seconds. Mix the spiced oil with the mashed potatoes, then add the chillies, coriander and mint and mix through. The mixture should be a rough mash. Allow to cool, then shape into roughly 15 balls.

2. To make the batter, whisk together all the ingredients until smooth, then rest for 5–10 minutes.

3. Dip the potato balls into the batter, then fry in the hot oil until golden and crispy. Drain on kitchen paper. Serve hot with the chutney.

Cook’s note: You can make various versions by adding peas, corn, spinach, cheese or even spring onions to the filling.

Find more Ramadan recipes here

Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy

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Ingredients

Method