Pan-Fried Potato and Sweetcorn Cakes with Honey Mustard Slaw

Name: Pan-Fried Potato and Sweetcorn Cakes with Honey Mustard Slaw
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: flour; carrot; broccoli; white cabbage; radishes; honey; chives; spring onions; fennel; lemon juice; wholegrain mustard; english mustard; sugar; egg; cheddar; sweetcorn; olive oil; rice; salt; pepper; red cabbage; potatoes

Preparation info

Serves
2

Difficulty
Easy
Ready in
30 min

Appears in

Tiny Budget Cooking

By Limahl Asmall

Published 2017

About

Ingredients

Ingredients	Swap Shop
2 medium potatoes (300-400

Lunch
Vegetarian
Gluten-free

Method

Put on your kettle to boil. Add the potatoes to a saucepan and cover with boiling water. Add a pinch of salt and leave to simmer for 12 minutes, until just cooked.
Meanwhile, add the shredded cabbage to a bowl along with the grated carrot and half the chopped spring onions.
In a separate bowl, combine the honey, ½ teaspoon of mustard, lemon juice and