Sesame Potatoes with Coriander Yogurt

Makes 6 Servings

  • 750 Grams of Baby Potatoes
  • 1 Egg Beaten
  • 125 ml. Dried Cornflakes Crumbs
  • 125 ml. Sesame Seed
  • 1ml. Cayenne Pepper
  • Cooking Oil for Deep Frying
  • 250 ml. Plain Yogurt
  • 30 ml. Chopped Coriander Leaves
  • 5 ml. Grated Lemon Rind
  • Salt & Pepper
  • Mix cornflakes crumbs, with sesame seed and cayenne pepper together.
  • Dip baby potatoes into beaten egg and roll into the crumb mixture.
  • Deep-fry in heated cooking oil until golden brown and drain on kitchen paper. Or place on the rack of an oven roasting pan and bake in a preheated oven at 410°F for 15 -20 minutes.
  • For coriander yogurt: Mix the ingredients together and serve with potatoes.


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