300gPeppadew mild piquante peppers, sliced in half
2tblsp balsamic vinegar
2small handful of fresh basil leaveschopped
The potato cakes
2cupsmashed potato
½cupParmesan cheesegrated
2tblsp flour
2tblspred onionfinely chopped
1small handful fresh parsleychopped
Instructions
To make the salsa
Heat the oil in a frying pan over a medium heat. Add the sliced onions and peppers and cook for 5 minutes, or until the onion is softened. Add the balsamic vinegar and basil, season and warm through for 2 minutes.
Remove from the heat and keep warm.
To make the potato cakes
In a mixing bowl, combine the potato, cheese, flour, chopped onion and parsley. On a separate plate, have some flour ready for dredging the potato cakes.
Measure out equal parts of the potato mixture and shape each one into a pattie using your hands. Dredge in the flour.
Add some sunflower oil to a non stick frying pan and lightly saute each pattie for a couple of minutes on each side until golden brown and crisp on the outside.
To serve
Stack the potato cakes on your serving plate, spooning your warm salsa over and around them.