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    You are in: Home / Australian / Hot Potato Cakes With a Twist, and Fresh Tomato Sauce Recipe
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    Hot Potato Cakes With a Twist, and Fresh Tomato Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    ozzygirl's Note:

    Yum. Love these. Kids love them too. I like the fact that you can do two flavours. The tomato sauce is made from scratch and is an optional condiment.

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    Units: US | Metric


    1. 1
      Combine mashed potatoes, eggs, sweet corn and broccoli and mix well. Divide mixture into two small bowls.
    2. 2
      Fold tuna into one of the bowls and chicken into the other; mix well.
    3. 3
      Dust hands with flour and shape mixture into 5cm balls.
    4. 4
      Roll balls through the remaining flour, shaking off excess and then dip into whisked eggs.
    5. 5
      Finally pass through the cornflakes to coat evenly. Press down gently to form a disc shape.
    6. 6
      Heat oil in frying pan over medium heat and cook hot cakes for 2 minutes each side until crispy and golden.
    7. 7
      Remove and drain on paper towel.
    8. 8
      For the tomato sauce: Heat oil in the pan and cook onion for 1-2 minutes or until softened.
    9. 9
      Add chopped tomatoes and cook for a further 5 mins; add sugar and vinegar and mix well. Stir in canned tomatoes and simmer for 10 minutes.
    10. 10
      Mix cornflour and water together to form a paste and add to tomato sauce; bring to the boil and cook until sauce is thickened.
    11. 11
      Cool mixture slightly and puree with a stick blender until smooth.

    Ratings & Reviews:


    Nutritional Facts for Hot Potato Cakes With a Twist, and Fresh Tomato Sauce

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 479.7
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 2.2 g
    Cholesterol 135.3 mg
    Sodium 399.0 mg
    Total Carbohydrate 74.6 g
    Dietary Fiber 6.2 g
    Sugars 12.3 g
    Protein 24.7 g

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