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Maniototo Cafe's chorizo hash cakes
750g potatoes, peeled and cubed
80g butter, cubed
½ cup grated cheese
salt and pepper
250g chorizo, sliced
zest and juice of 2 lemons
2 spring onions, chopped
1 tsp fennel seeds
1 cup baby spinach
Bring the potatoes to the boil in a large pot of water. Cook for approx 20 minutes, or until soft.
Remove from the heat and drain well. Add the butter, cheese, salt and pepper. Mash well.
Add the chorizo, lemon zest and juice, spring onion, fennel seeds and spinach. Mix well to combine. Season to taste with salt and pepper.
Divide mixture into 4, and shape into balls then flatten slightly. Place on a plate, cover with cling wrap and place in the fridge for 30 mins to firm (or overnight).
Place a large frying pan over high heat with a good splash of oil.
Fry the hash cakes for approx 2 mins on each side, or until golden.
Then place into the oven for 10-15 minutes or until heated through.
Recipe requested by Sylvia Clarkson, of Palmerston. Recipe provided by Maniototo Cafe, Ranfurly.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.