Celebrate Diwali with a festive twist on brunch! This Diwali Spiced Potato Cake with Fried Egg combines fluffy potato cakes infused with aromatic spices like cumin, curry powder, and nigella seeds, capturing the warmth and richness of traditional Indian flavors. Topped with a golden fried egg and drizzled with a refreshing mint and coriander dressing, it’s a beautiful way to bring loved ones together for the festival of lights.
Instructions
- Preheat oven to 180
- Peel and cube your potatoes and add to seasoned water to boil until soft
- Whilst they are boiling, finely chop your onions, garlic and ginger. In a saucepan, sweat off for 5-7 mins with olive oil and season. Add spices
- Remove from heat to cool. Mash potatoes and roughly chop a handful of fresh coriander, spinach and rocket. Combine to make your potato cake mixture (you can do this the night before to make it easier on the day!)
- Dive the mixture into 4. Shape into patties. Fry on a medium high heat, fry one side then transfer to an oven to finish for 10 mins
- Poach your eggs
- Blitz the ingredients for the dressing in a blender
- Plate patty, surround with dressing. Top with poached eggs. Garnish.
We've added some extra spice with Chilli No. 5's hot sauce collection.