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Potato cakes with jalapeno tartare sauce

They're perfect for finger food or a side to a meaty meal! - by Karen Martini
  • 19 Feb 2018
Potato cakes with jalapeno tartare sauce
Marina Oliphant
Prep: 20 Minutes - Cook: 70 Minutes - Serves 8
Proudly supported by

Use a waxy potatoes such as pink-eye, sebago or Dutch cream. 

Ingredients

6 large potatoes

375ml beer, chilled

250ml sparkling mineral water, chilled

250g plain flour

250g corn flour

1 Tbsp salt

Freshly ground black pepper, to season

Rice bran oil, to deep-fry

Jalapeño tartare sauce

1 1⁄2 cups whole egg mayonnaise

10 cornichons, finely chopped

2 Tbsp baby capers

2 Tbsp finely chopped coriander

2 Tbsp finely chopped at-leaf parsley leaves

2 Tbsp chipotle in adobo sauce, finely chopped

2 Tbsp finely chopped jalapeño chillies

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Put whole potatoes on an oven tray and bake for 1 hour or until tender.

  2. Meanwhile, to make Jalapeño tartare sauce, mix all ingredients in a small bowl. Set aside.

  3. Remove potatoes from oven and place on a wire rack to cool. Cut potatoes into 1.5cm-thick slices.

  4. Mix beer and mineral water in a jug or bowl.

  5. Combine plain flour, cornflour and salt in a large bowl. Season with pepper. Make a well in the centre. Gradually add beer mixture, stirring, until batter is smooth.

  6. Pour oil into a large, deep saucepan until 5cm deep. Heat to 190°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds.

  7. Working in 3 batches, dip potato slices in batter and drain excess. Deep-fry for 2-3 minutes or until golden and crisp. Drain on paper towel.

  8. Arrange potato cakes on a platter and serve with Jalapeño tartare sauce on the side.

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