Potato cakes with sweet chilli Philadelphia dip

Step 1

To make the potato cakes, cook the potatoes in boiling water until tender. Drain and mash until smooth.

Step 2

Stir in the egg yolk, coriander, spring onions and lemon zest. Season to taste.

Step 3

Mix well together and shape into about 16-20 small cakes. Put the breadcrumbs on a plate. Roll the cakes firmly in the crumbs. Heat the oil in a heavy based non stick frying pan and cook the potato cakes for 3-4 minutes on both sides or until browned and heated through.

Step 4

Meanwhile make the sauce. Put the Philly and lime juice in a small basin and mix together. Add the mayo and stir to give a soft consistency. Serve the hot potatoes cakes with the Philly dipping sauce.