The spicy sauce of this Mexican-style dish makes it a great joy to eat. It’s simple to prepare and great for a family lunch or supper on a cold day.Ingredients
900g floury potatoes peeled and cubed.
Salt and freshly ground black pepper
50g butter or margarine
4tbsp plain flour
1 onion chopped
1 green pepper, deseeded and diced
800g chopped tomatoes with garlic
200g can sweet corn, drained
290g can kidney beans, drained and rinsed
1tsp chili
2tbsp chopped fresh coriander, plus extra leaves to garnish
Preparation
Step1
Put the potatoes in a large pan with a pinch of salt. Cover with water and bring to the boil. Cook for 8 to 10 minutes until tender. Drain well and return to the warm pan. Add the butter or margarine and flour and mash until smooth. Season to taste and set aside to cool.
Step2
Meanwhile, heat 1 tbsp of the oil in a pan and gently fry the onion and pepper for 5 minutes until softened but not browned. Add the tomatoes to the pan, bring to the boil and simmer for 5 minutes.
Step3
Stir in the sweet corn, kidney beans and seasoning. Add chili powder to taste and continue to simmer for 5 minutes. Set aside.
Step4
Divide the cooled mash into 12 portions and form each one into a 1cm-thick pancake. Brush a large, nonstick frying pan with a little of the remaining oil and heat until hot. Cook the pancakes in batches of three or four, for 2 to3 minutes on each side until golden. Keep warm while cooking the other pancakes.
Step5
Reheat the sauce and stir in 2 tbsp of the coriander. Serve the pancakes with the sauce, garnished with fresh coriander.
Serves 4
Preparation time 50 minutes
Fat per serving 18g
Calories per serving 475
