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Recipes: Thai coconut potato layer | Chinese potato cakes | Tuna and sundried tomato jackets

Thai coconut potato layer

Thai coconut potato layer

If you have leftover potatoes from your festive feast put them to good use with these recipes from the Potato Council. Celebrity chef James Martin is currently leading the council’s hunt for the best potato dish. For more, see www.manyfacesofpotatoes.co.uk.

Thai coconut potato layer. Serves 4


4 medium potatoes, skin on, thinly sliced

1tbsp olive oil

1 onion, finely chopped

2tbsp Thai green curry paste

300ml reduced fat coconut milk

1/2 small butternut squash, peeled and sliced (about 300g prepared weight)

Fresh coriander, chopped (optional)


Preheat oven to Gas 6, 200C, 400F. Place sliced potatoes and butternut squash in a large plastic (microwave-proof) bowl. They will cook quicker if not packed too densely – bigger bowl in thinner layer works best.

Rinse slices with water, drain, place back into bowl. Cover with plastic plate or cling film and cook in a microwave for 5-8 minutes (800w).

When potatoes and squash are cooked shake bowl and stand for 1 minute, then drain.

In a pan heat the oil, add the onion and lightly cook. Add Thai paste and coconut milk and heat together. Place potatoes and squash in an ovenproof dish and pour over the coconut milk mixture. Cover with foil. Place in oven and cook for 30-35 minutes (remove the foil for the last 10 to brown the slices) until tender and golden.

Serve scattered with fresh coriander and serve with seasonal steamed green vegetables.

Chinese potato cakes. Makes 8 cakes


4 large potatoes cut into small cubes

1 clove garlic, crushed

1/2 tsp Chinese 5 spice

100g beansprouts

1 small carrot, peeled and cut into small thin sticks

2 pak choi, sliced

2 spring onions, sliced

2tbsp plum sauce and extra for dipping


Take cubed potatoes and place in a large plastic (microwave-proof) bowl. The potatoes will cook quicker if not packed too densely – bigger bowl in thinner layer works best.

Rinse cubes with water, drain, place back into bowl and add a small splash of water, garlic and Chinese 5 spice. Cover with plastic plate or clingfilm and cook in a microwave for 5-8 minutes (800w).

Shake bowl and stand for 1 minute. Drain, add knob of butter and mash. Add beansprouts, carrot, pak choi, seasoning and 2tbsp plum sauce. Mix well together.

Take handfuls of the mixture, shape into a ball and then flatten. The mixture should make about 8. Lightly dust with flour.

Heat oil in a frying pan and carefully cook cakes (the mixture is a little fragile) for 2-3 minutes each side until golden brown – you may need to wipe out the pan half way through and use clean oil. Drain cakes on kitchen paper.

Serve scattered with spring onions and plum sauce for dipping.

Tuna and sundried tomato jackets. Serves 2


2 large potatoes (fluffy)

200g (approx) can of tuna,

in water, drained

2tbsp low fat mayonnaise

1/2 lemon, use juice and rind

4tbsp sundried tomatoes,

drained and chopped


Pierce potatoes in several places with a fork. Place on the microwave turntable – towards the edge of the turntable, cook turning potatoes over half way through the 10-minute cooking time (800w).

While potatoes are cooking, mix together the tuna, mayo, lemon rind and juice, and sundried tomatoes.

Remove potatoes from the microwave carefully and stand for 1 minute.

Cut potatoes in half. Carefully scoop out potato, add to tuna mixture and lightly 
fold together.

Serve piled back into potato skins and 
serve with mixed seasonal salad leaves.




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