Name: Potato cakes with jalapeno tartare sauce
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
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

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

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.

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

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

Mix beer and mineral water in a jug or bowl.

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.

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.

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.

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

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

Twitter Instagram Facebook

Ingredients

Method

Related

Related stories

Related