Try these adorable little cakes with a curry twist – they're definite crowd pleasers, and they're perfectly lunchbox-sized.
1 kg brushed potatoes, peeled, chopped
150 g shaved leg ham, torn
125 g canned creamed corn
¼ cup chopped fresh chives
1 tsp mild curry powder
salt and pepper to taste
plain flour, for dusting
vegetable oil, for shallow frying
fresh coleslaw, to serve
- Boil, steam or microwave potatoes until tender. Drain. Transfer to a large bowl. Coarsely mash. Add ham, corn, chives and curry powder. Season. Mix well.
- Divide into eight equal portions. Shape into patties. Lightly dust with flour, shaking away excess.
- Heat enough oil in a large, deep frying pan, over a medium to high heat, to shallow-fry. Add patties. Shallow-fry for about 3 to 4 minutes each side, or until golden brown. Drain on absorbent kitchen paper.
- Serve with coleslaw (optional).