Potato Cakes With Cottage Cheese Dip And Tomato Salsa - cooking recipe

Ingredients

500 g floury potatoes
4 None tomatoes, deseeded and finely chopped
2 None red onions, peeled and diced
1 clove garlic, peeled and finely chopped
1 None lime, zested and half juiced, half cut into slices
3 tbsp olive oil
2 tbsp chilli sauce
2 stalks parsley
1/2 bunch chives
500 g cottage cheese
150 g whole milk yoghurt
1 None medium egg
2 tbsp flour
1 pinch grated nutmeg
4-5 tbsp oil

Preparation

Cook the potatoes in boiling salted water for about 25 mins. Drain, then when cool enough to handle, peel and mash, or push through a potato ricer, and leave to cool. Meanwhile, prepare the tomato salsa. Mix the tomatoes, onion, garlic, lime zest, lime juice, olive oil and chili sauce in a bowl. Season, then chill in the refrigerator.
To make the cheese dip, mix 1 1/3 cup of the cottage cheese in a bowl with the yogurt, add the parsley and chives, reserving a little for garnish, and season.
To prepare the potato cakes, combine the rest of the cottage cheese in a separate bowl with the egg and flour, then thoroughly mix in the mashed potatoes. Season, adding a pinch of nutmeg, then divide into 12 equal portions. Heat the oil in a non-stick frying pan and fry the potato cakes, turning, over a medium heat. Serve the potato cakes with the tomato salsa and the cheese dip on the side. Garnish with the chopped chives, parsley and lime slices.