Potato cakes with mushroom fricassée

The potato cakes are just like clouds of potato mash fried on both sides. It tastes just like potato mash and it's delicious. The mushroom fricassée is easy to make and goes really well with the potato cakes.

From a Waitrose magazine and was written by Chef Sanjay Dwivedi.

Serves: 2 persons.

Ingredients:

• For the potato cakes:
• 2 garlic cloves
• 350g potatoes, peeled and cut into chunks
• 1 chili, finely chopped
• ½ tsp ground turmeric
• vegetable oil
• salt & pepper to taste
• For the mushroom fricassée:
• 1 tsp ground cumin (the recipe called for cumin seeds but I had ground so used it instead)
• 1 medium onion, chopped ( I needed to use shallots so used them instead)
• 125g chestnut mushrooms, sliced
• 100g button mushrooms, sliced
• 1 tsp ground turmeric
• coriander to taste, chopped
• vegetable oil
• salt & pepper to taste

Method:

1. Crush the garlic cloves with the side of a knife and put in a pan with the potatoes, chili and turmeric. Cover with water and bring to the boil. Cook for 10-15 min until tender.
   
   
   
   
   
   
   
   
   
2. Drain the potatoes but retain the garlic and chili. 
3. Season, then mash the potatoes, garlic and chili together. Let it cool.
   
   
   
   
   
   
4. Form into 4 cakes.
   
   
   
5. In a frying pan, heat the oil for the mushrooms over a high heat. Add the cumin and cook for 15 sec.
   
6. Reduce the heat, add the onion and sauté for 5 min, until soft.
   
   
   
   
   
   
7. Increase the heat and add the mushrooms and cook for 5 min, stirring.
   
   
   
   
   
   
   
   
   
8. Add the turmeric and season. Cook for another minute.
   
   
   
   
   
   
9. Take off the heat and sir in the coriander.
   
   
   
   
   
   
10. Heat the vegetable oil in a frying pan. Add the potato cakes and fry for 3 min each side until golden brown.
    
    
    
    
    
    
11. Serve 2 potato cakes on each plate with some of the mushroom fricassée.