Great accompaniment to many dishes where rice might not quite fit the bill. Also a great picnic dish to spice things up a bit. Can be made a day ahead, adding the cucumber and herbs just before serving
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Ingredients
- 750 g new potatoes
- 2 tbsp Thai fish sauce
- 2 tbsp rapeseed oil
- 1 clove garlic crushed
- 2 bird eye red chillis de-seeded and finely chopped
- 1 tbsp ginger peeled and finely chopped
- 2 spring onions
- 1 tbsp rice wine vinegar
- 2 tbsp dark soft sugar
- 30 g coriander leaves only
- 2 tbsp fresh mint chopped
- .25 cucumber chopped
Instructions
- Bring a pan of salted water to the boil and cook the potatoes for 25 minutes (or less if they are very small).
- Whilst the potatoes are cooking, mix in a large bowl together fish sauce, rapeseed oil, garlic and chillies.
- Then in a small separate bowl, mix the ginger, spring onions, rice vinegar and sugar.
- Drain the potatoes when cooked and cut them into quarters and add to the garlic mixture in the large bowl, Give it all a good stir and leave to cool.
- When cool, add the ginger mixture.
- When you’re ready to serve, add the remaining ingredients, coriander, cucumber and mint.
Nutrition
Calories: 245kcalCarbohydrates: 41gProtein: 5gFat: 7gSaturated Fat: 1gTrans Fat: 1gSodium: 736mgPotassium: 935mgFiber: 5gSugar: 8gVitamin A: 710IUVitamin C: 46mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!