Preparation

• Peel and cook the potatoes, mash thoroughly, season and leave to cool. Do not add any butter to your mash.
• Once the potatoes are not too hot, add the flour and work through.
• While the potatoes are cooking, make the filling.
• Sauté the onion in a tblsps oil.
• Add the peeled and diced carrot.
• Add the curry powder or paste and sizzle for a minute or two.
• Taste and season if necessary. The filling needs to have a strong flavour.
• Now make your potato cakes. Divide the dough into 8. Take one piece and divide into 2.
• Flour the work surface, pat out one piece into a rough circle.
• Repeat with the other half.
• Place one eighth of the filling onto one piece, put the second piece on top. Pinch the edges together and roll into a ball, flattening it slightly.
• Repeat for the other seven pieces of dough and filling.
• Place the potato cakes into a frying pan that has been oiled. Fry gently until browned, flip over and brown the other side. Serve while crispy.