Ingredients

• 100g/3½oz red cabbage
• finely sliced
• ½ red onion
• finely sliced
• 2 carrots
• grated
• salt and freshly ground black pepper
• 50g/2oz ready-made mayonnaise
• 1 tbsp wasabi paste
• 3 lime leaves
• shredded
• 2 large Maris Piper potatoes
• peeled
• cooked and mashed
• 1 sweet potato
• peeled
• cooked and mashed
• 3 tbsp mayonnaise
• 1 bunch spring onions
• finely chopped
• 2 small red chillies
• deseeded and chopped
• 3 tbsp chopped fresh coriander leaves
• 2 garlic cloves
• crushed
• 2 stalks of lemon grass
• finely chopped
• 4 kaffir lime leaves
• finely chopped
• 2cm/1in piece fresh ginger
• finely chopped
• 1 tsp cinnamon
• 2 shallots
• finely chopped
• salt and freshly ground black pepper
• 50g/2oz plain flour
• 2 free-range eggs
• beaten
• 150g/5oz fresh breadcrumbs
• vegetable oil
• for deep frying
• chopped fresh coriander leaves
• 1 lime
• cut into wedges

Directions

• For the coleslaw
• place the cabbage
• onion and carrots into a large bowl and season
• to taste
• with salt and freshly ground black pepper.
• Add the mayonnaise
• wasabi paste and lime leaves and stir well.
• For the potato cakes
• place the mashed potato
• grated raw potato and mashed sweet potato into a large bowl. Add the mayonnaise
• spring onions
• chillies
• coriander
• garlic
• lemon grass
• lime leaves
• ginger
• cinnamon
• shallots and season
• to taste
• with salt and freshly ground black pepper. Mix together with clean hands
• until thoroughly combined.
• Mould the mixture into eight 7cm/3inch rounds
• about 3cm/1in thick (or make sixteen mini-cakes half the size)
• place them onto a baking sheet
• then transfer to the fridge to chill for 1 hour.
• Set up three plates or bowls
• one containing the flour
• one for the beaten eggs and one for the breadcrumbs.
• Dredge each potato cake in flour
• dusting off any excess
• then dip into the egg to coat
• then dip into the breadcrumbs to completely cover the potato cake.
• Place the oil into a deep heavy-bottomed saucepan
• so that it is no more than half-full
• and heat until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous - do not leave unattended!)
• Carefully place the potato cakes into the oil and deep-fry in batches for 4-5 minutes
• or until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.
• To serve
• place a spoonful of coleslaw onto a plate and arrange two potato cakes on top. Sprinkle some chopped fresh coriander over and place a wedge of lime alongside.