Coriander Potato Cakes With Mango Chutney Recipes

CORIANDER POTATO CAKES WITH MANGO CHUTNEY

Steps:

• Cook the potatoes in salted boiling water until they start to fall apart. Drain and put back in the warm pan to dry out for a few mins. Mash the potato, egg yolk, coriander and spring onions together. Season with sea salt and ground black pepper, and mix in the lemon zest, cheddar and chilli. Shape into 8 cakes.
• Put the egg white in a bowl and whisk until foamy. Put the breadcrumbs on a plate. Dip the cakes in the egg white, allow the excess to drain off, then coat in the breadcrumbs, pressing to adhere well. Put on a tray lined with baking parchment, cover and chill for 15 mins or until ready to use.
• Heat the vegetable oil in a large, heavy-based, non-stick frying pan over a medium heat. Cook the cakes in batches for 2-3 mins each side, or until golden and heated through. Serve with the chutney and salad.

MANGO CORIANDER POUND CAKE CUPCAKES WITH MANGO CHUTNEY FILLING AND SWEETENED CONDENSED MILK WHIPPED CREAM

Steps:

• For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil.
• In a medium stainless steel bowl, whisk the egg yolks and sugar until combined. Add 4 ounces of the mango chutney and the mango nectar. Whisk until combined. Place the bowl on top of the pot of boiling water. Reduce the heat to a simmer. Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes.
• Take the mixture off the stove. Add the butter and whisk until the butter is fully incorporated. Fold in remaining 4 ounces mango chutney and the mango chunks into the curd and allow to cool before filling the cupcakes.
• For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups.
• In a small saucepan, heat the butter on low until just melted. Set aside.
• In a large mixing bowl, sift together the flour, baking powder, coriander and salt. Add the sugars and whisk until all the dry ingredients are combined.
• In a separate bowl, whisk the eggs and egg white until lightly beaten. Mix in the milk, mango juice concentrate, mango nectar and vanilla. Gradually add the wet ingredients into the dry, whisking until just combined.
• Scoop 1/2 cup batter into the saucepan of melted butter. Stir until combined. Add the oil and continue to mix until all are incorporated. Pour back into the large bowl of batter. Fold in until incorporated.
• Use a 1 1/2-ounce portion scoop to scoop the batter into each muffin cup, filling 2/3 full.
• Bake until a toothpick comes out clean when inserted into the cake, 18 to 22 minutes. Allow the cupcakes to cool in the pan for 5 minutes. Then remove to a cooling rack until completely cool.
• Hollow out 1/2-inch of the center of the cupcake with a corer or paring knife. Fill with the mango chutney curd. Top with a dollop of Sweetened Condensed Milk Whipped Cream and a Dried Mango Star Garnish.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.
• Turn the mixer to low speed and slowly pour in the condensed milk. Add the salt. Mix until firm peaks form. Do not over-mix.
• Use a small rolling pin to flatten a few pieces of dried mango. Cut out 24 stars with 1/2-inch star shaped cookie cutter.

SWEET POTATO CAKES WITH MANGO-PINEAPPLE CHUTNEY

Steps:

• For chutney:.
• Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
• For potato cakes:.
• Heat oven to 300°F Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
• Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
• Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.