Potato Cakes With Cottage Cheese Dip And Tomato Sal

Name: Potato Cakes With Cottage Cheese Dip And Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g floury potatoes; 4 None tomatoes, deseeded and finely chopped; 2 None red onions, peeled and diced; 1 clove garlic, peeled and finely chopped; 1 None lime, zested and half juiced, half cut into slices; 3 tbsp olive oil; 2 tbsp chilli sauce; 2 stalks parsley; 1/2 bunch chives; 500 g cottage cheese; 150 g whole milk yoghurt; 1 None medium egg; 2 tbsp flour; 1 pinch grated nutmeg; 4-5 tbsp oil

Servings: persons

500 g floury potatoes
4 None tomatoes, deseeded and finely chopped
2 None red onions, peeled and diced
1 clove garlic, peeled and finely chopped
1 None lime, zested and half juiced, half cut into slices
3 tbsp olive oil
2 tbsp chilli sauce
2 stalks parsley
1/2 bunch chives
500 g cottage cheese
150 g whole milk yoghurt
1 None medium egg
2 tbsp flour
1 pinch grated nutmeg
4-5 tbsp oil

1
Cook the potatoes in boiling salted water for about 25 mins. Drain, then when cool enough to handle, peel and mash, or push through a potato ricer, and leave to cool. Meanwhile, prepare the tomato salsa. Mix the tomatoes, onion, garlic, lime zest, lime juice, olive oil and chili sauce in a bowl. Season, then chill in the refrigerator.
2
To make the cheese dip, mix 1 1/3 cup of the cottage cheese in a bowl with the yogurt, add the parsley and chives, reserving a little for garnish, and season.
3
To prepare the potato cakes, combine the rest of the cottage cheese in a separate bowl with the egg and flour, then thoroughly mix in the mashed potatoes. Season, adding a pinch of nutmeg, then divide into 12 equal portions. Heat the oil in a non-stick frying pan and fry the potato cakes, turning, over a medium heat. Serve the potato cakes with the tomato salsa and the cheese dip on the side. Garnish with the chopped chives, parsley and lime slices.

1733

kcal

Calories

157

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g floury potatoes, 4 None tomatoes, deseeded and finely chopped, 2 None red onions, peeled and diced, 1 clove garlic, peeled and finely chopped, and more.

Yes, Potato Cakes With Cottage Cheese Dip And Tomato Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Cakes With Cottage Cheese Dip And Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions