Latkes, or potato pancakes make an excellent and supremely cheap supper option. These chipotle-spiked ones are comfort food in the ultimate sense. Fried potatoes... check. Savoury, smoky flavours... check. Easy at the end of a loooong day... check.
Perfectly paired with coleslaw and a crisp green salad, just don't forget to have some yoghurt at the ready for a fresh and cool dip.
Chipotle Potato Latkes
Take 2 (preferably maris piper) potatoes, grate on the coarse setting. Mix with a decent pinch of salt and leave for 5 minutes.
Squeeze all the moisture out and then mix in a beaten egg, at least a teaspoon of chipotle paste (but feel free to add more if you fancy some extra heat), a small tin of sweetcorn, a tablespoon and a half of plain flour, half a teaspoon each of cumin and coriander powders and plenty of seasoning.
Now slowly mix in a splash of milk. You want a thick, gloopy consistency and the amount will be very much dependant on your potatoes, add no more than a tablespoon at a time. If you go too far, then add in a sprinkle more flour.
Heat a frying pan to a med-high heat with a couple of tablespoons of rapeseed (or another flavourless oil).
Dollop the mixture into small pancakes in the oil. You should be able to fit about three in a normal sized frying pan.
Fry for 2-3 minutes, then flip. You are looking for a golden brown colour on each side.
Drain on kitchen towel, liberally sprinkle salt over and then serve with salads, a squeeze of lime and a sprinkling of coriander.
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