Serves 2

• 250g potatoes, diced
• 1 egg, separated
• Handful coriander, chopped
• 4 spring onions, finely chopped
• Squeeze of lemon juice
• 50g cheddar, grated
• ½ red chilli, deseeded and chopped
• 50g breadcrumbs

1. Heat oven to 200C. Boil and simmer potatoes until ready to mash. Drain and leave in the pan without the lid to dry out a little.
2. Mash the potato with the egg yolk and lemon juice and then mix in the chilli, cheese and spring onions.
3. Season with salt and black pepper and shape into four cakes.
4. Put the egg white in a bowl and whisk/beat until foamy. Put the breadcrumbs in another bowl.
5. Dip the cakes in the egg white and then coat them in breadcrumbs and place on a baking tray.
6. Bake for 30 minutes until golden and crisp.
7. Serve with mango chutney.

These are great as a starter as they are nice and light, also good as a side dish.

They can be made with low fat cheddar to make them extra healthy.