Chef's Table

Each week, a chef shares a favourite recipe. This week, Kevin O'Toole from the Chameleon in Temple Bar in Dublin offers a textured Indonesian take on the humble spud.

20th January, 2013
Potato cakes with chickpeas and curry leaves in a crispy crumb.

We all know how much we Irish love our potatoes, right? So here's a recipe for an Indonesian-style potato cake which is really popular with our customers in the restaurant. It's got some lovely textures to it, which come from finely dicing the vegetables and not overcooking them, and from the crispy coating of panko, toasted sesame seeds and Parmesan. The curry leaves are wonderfully aromatic too.


500g potatoes (not waxy ones, Maris Pipers are...

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