Dina Begum

Potato & Carrot Mash

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

This spicy coriander and chilli mash is my go-to dish for when I’m feeling a little under the weather. The potatoes are only slightly mashed, then I stir in some grated carrots at the end of cooking for a bit of texture and freshness. For a classic carb on carb indulgence, this simply has to be eaten with rice or bread. If you’re not great with heat, just reduce the chillies by half. The best thing is this dish is served at room temperature so it’s great as a sandwich filling and doesn’t need to be reheated once cooked.

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons oil
  • ½ medium onion, finely sliced
  • 1½ teaspoons salt
  • 4 green chillies, finely chopped
  • 2 tablespoons chopped fresh coriander
  • 1 carrot, grated

Method

Preheat the oven to 200°C (180°C fan). Wash the potatoes and prick all over with a fork. Place on a baking tray and bake for 75 to 90 minutes.

Heat the oil in a frying pan on medium heat and add the onion, salt and chillies. Sauté for a couple of minutes until the onion starts to soften. Turn off the heat.

Scoop the flesh out of the baked potatoes and add to the frying pan along with the coriander. Mix thoroughly with a spoon or a fork, mashing the potato a little, then add the grated carrot. Check the seasoning and adjust if necessary, then serve with plain rice or flatbread.

© 2018 All rights reserved. Published by Kitchen Press.

Photos