Manchurian honey potatoes recipe
Embracing Veganuary this year? Then prepare to meet your new favourite meat-free snack: Manchurian potatoes. Bright, vibrant and loaded with zingy flavour, this tantalising dish tastes as good as it looks. What's more, it's simple to make – you'll need just a few key store cupboard ingredients.
The recipe was created by Nisha Katona, the mastermind behind UK Indian restaurant chain Mowgli Street Food. She says: "This is a versatile Indo-Chinese recipe that’s perfect as a snack, a side dish or 'small plate' as part of a larger meal, perhaps if you’ve got friends round for lunch or dinner and want to serve a few different sharing dishes. Crispy potatoes, sticky with honey and spiked with chilli – who could resist?"
Ingredients
- 500 g baby potatoes, halved
- 2 tsp cornflour (cornstarch)
- 1 drizzle of vegetable oil, for frying
- 3 garlic cloves, finely sliced
- 2 spring onions (scallions), finely sliced
- 1 pinch of salt
- 1 handful of sesame seeds, for sprinkling
- 17.6 oz baby potatoes, halved
- 2 tsp cornflour (cornstarch)
- 1 drizzle of vegetable oil, for frying
- 3 garlic cloves, finely sliced
- 2 spring onions (scallions), finely sliced
- 1 pinch of salt
- 1 handful of sesame seeds, for sprinkling
- 17.6 oz baby potatoes, halved
- 2 tsp cornflour (cornstarch)
- 1 drizzle of vegetable oil, for frying
- 3 garlic cloves, finely sliced
- 2 spring onions (scallions), finely sliced
- 1 pinch of salt
- 1 handful of sesame seeds, for sprinkling
- 2 tbsp tomato purée (tomato paste)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp chilli flakes, to taste
- 2 tbsp hot water
- 2 tbsp tomato purée (tomato paste)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp chilli flakes, to taste
- 2 tbsp hot water
- 2 tbsp tomato purée (tomato paste)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp chilli flakes, to taste
- 2 tbsp hot water
Details
- Cuisine: Indo-Chinese
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Bring a saucepan of water to the boil, add the baby potatoes and cook for 5-6 minutes, or until tender to the point of a knife but still holding their shape. Drain in a colander. Place the colander over a bowl, then add the cornflour (cornstarch) and gently toss together.
- Meanwhile, heat a large frying pan (skillet) over a medium heat. Add a drizzle of oil, then add the sliced garlic and spring onions (scallions) and cook for 3-4 minutes, or until softened, then remove with a slotted spoon to a plate.
- Add another 2tbsp of oil to the same pan. When hot, add the potatoes with the pinch of salt and cook for 5-6 minutes, turning regularly until crisp all over.
- Meanwhile, mix together the sauce ingredients in a small bowl.
- When the potatoes are crispy, add the cooked garlic and spring onions (scallions) back to the pan along with the sauce, and stir until everything is well coated and sticky.
- Serve, sprinkled with the sesame seeds.
Recipe extracted from Meat Free Mowgli by Nisha Katona (Nourish Books, £25). Photography by Gareth Morgans.
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